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Chicken Stew with Onions, Tomatoes, and Dijon
Ingredients
  • 1 head garlic
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • 1 (3 to 4 pound) whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
  • 6 medium red onions (about 2 pounds)
  • 1 (28- to 32-ounce) can good-quality whole peeled tomatoes, drained
  • 1 tablespoon fresh thyme, or  1 ½ teaspoons dried thyme
  • 2 bay leaves
  • Pinch chile powder
  • ⅓ cup dry white wine
  • 3 tablespoons old-fashioned whole seed Dijon mustard, or ¼ cup regular Dijon mustard
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