Adapted from Bon Appétit
This was my first time trying out this recipe, so I pretty much followed the original recipe. Since the chicken simmers in a broth it helps keep it tender and juicy. I will definitely be making this dish again. It’s a perfect Sunday supper dish and provides leftovers for lunch.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
¾ cup chicken broth
½ cup onions, finely chopped
¼ cup Dijon mustard
6 garlic cloves, minced
2 teaspoons Worcestershire
2 tablespoons butter
2 tablespoons olive oil
1 small chicken cut into 8 pieces
1 teaspoon herbes de Provence
Sea (or kosher) salt and pepper to taste
Add the ¾ cup chicken broth, ½ cup finely chopped onions, ¼ cup Dijon mustard, minced garlic cloves, and2 teaspoons of Worcestershire in a small bowl. Whisk to combine.
Melt the butter over medium low heat in a skillet large enough to hold all the chicken pieces. Use two skillets if necessary. Sprinkle all the chicken pieces on both sides with salt and pepper. Add the chicken to the skillet and sprinkle with the herbes de Provence. Cook the chicken for about 10 minutes turning occasionally. Pour the mustard broth mixture over the chicken and cover with a lid. Cook over low heat, simmering the chicken for about 20 minutes.
Once the chicken is cooked (it should reach about 165 degree Fahrenheit), remove it from the pan with a large slotted spoon to a serving tray and cover it with aluminum foil.
Boil the remaining liquid in the skillet for 7-10 minutes or until it reduces a bit.
Drizzle the sauce over the chicken on the platter and serve any extra sauce on the side.