Dijon Mustard Chicken Fricassee

Dijon Mustard Chicken Fricassee
Photo by Randy Mayor

Ingredients

  • ¼ cup chopped fresh parsley, divided
  • 1 tablespoon chopped fresh thyme, divided
  • ¼ cup chopped fresh parsley, divided
  • ¼ teaspoon salt
  • 1 ½ cups chopped onion (about 1 large)
  • ¼ cup Dijon mustard
  • ¼ teaspoon salt
  • + 15 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon olive oil
    • 1 ½ cups chopped onion (about 1 large)
    • 3 garlic cloves, minced
    • 1 cup dry white wine
    • 1 cup fat-free, less-sodium chicken broth
    • 1 cup dry white wine
    • 1 tablespoon olive oil
    • 3 garlic cloves, minced
    • 1 tablespoon chopped fresh thyme, divided
    • 1 cup fat-free, less-sodium chicken broth
    • 3 pounds chicken pieces, skinned
    • 3 pounds chicken pieces, skinned
    • ¼ teaspoon freshly ground black pepper
    • ¼ cup Dijon mustard

1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight. 2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medi...

View full recipe at My Recipes

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