Chicken Stew with Onions, Tomatoes, and Dijon
- 1 whole head garlic
- Olive oil
- Salt and freshly ground pepper
- One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
- 6 medium red onions (about 2 pounds)
- One 28 to 32 ounce can good quality whole peeled tomatoes, drained
- 2 bay leaves
- A pinch of chile powder
- 1/3 cup dry white wine
- 3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)
- 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme
- Preheat oven to 400°F.
- Roast garlic: Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves.Place the head of garlic on a piece of aluminum foil. Drizzle some olive oil over the garlic, and sprinkle it with salt and pepper.Wrap the head of garlic with the aluminum foil and place in the oven. Bake for 45 minutes, or until the flesh of the cloves are light brown and feel quite soft when pressed. Set aside to cool. (See how to roast garlic.)
- Brown the chicken pieces: While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper.Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don’t crowd the pan.
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