Dijon Mustard Chicken Fricassee

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 pounds chicken pieces 
• 0.3 cup dijon mustard 
• 1 cup wine dry white
• 1 cup fat-skimmed beef broth fat-free
• 0.3 cup parsley fresh divided chopped
• 1 tablespoon thyme sprigs fresh divided chopped
• 3  garlic clove minced
• 1 tablespoon olive oil 
• 1.5 cups onion chopped ( 1 large)
• 0.3 teaspoon salt 

Equipment

• frying pan
• ziploc bags
• slotted spoon
• dutch oven

Directions

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.
3. Sprinkle chicken with salt and black pepper.
4. Heat olive oil in a large Dutch oven over medium-high heat.
5. Add chicken to pan, and cook 5 minutes on each side or until browned.
6. Remove from pan.
7. Add chopped onion to pan, and saut 5 minutes or until tender, stirring frequently.
8. Add garlic to pan, and saut 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
9. Remove chicken from pan with a slotted spoon. Keep warm.
10. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick.
11. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.