(Chicken in Mustard Sauce)
1 1/2 large fry chicken cut up skin removed (about 3 pounds)
2 cups dry white wine
1/2 cup imported dijon mustard
2 tablespoons olive oil, as needed
1 tablespoon unsalted butter
salt and freshly ground pepper to taste
2 medium onions, chopped
1 1/2 tablespoons flour
2 1/2 cups chicken stock
1 teaspoon crumbled dried thyme
1 bay leaf
a handful of chopped fresh parsley
Brush one side of each chicken piece generously with the mustard.
Heat one tablespoon of the oil with the butter over medium heat in a large nonreactive, preferably nonstick frying pan.
Brown the chicken, mustard side down, in batches, about 10 minutes.
Add oil as needed. Transfer to platter, sprinkle with salt and pepper.
Deglaze the pan with several tablespoons of the wine. Add the onions and cook over medium low heat stirring until golden brown, about 10 minutes. Sprinkle the flour over the onions and stir to coat. Stir in the wine, chicken stock, remaining mustard, thyme, and bay leaf. Return chicken to the pan. Simmer over medium low heat, partially covered, until the meat is very tender and the sauce thickens, about 20 minutes for the white meat and 45 minutes for the dark meat. Move the pieces around and turn over from time to time so they don’t dry out. Taste and correct seasonings. Add a little more mustard for a more pungent sauce.
Transfer the chicken and sauce to a warm platter and sprinkle with parsley.
Serve over noodles or brown or white rice.
Pinot Gris or Pinot Grigio has been through the thick and thin of it – see where this grape has been and the many iterations that we have come to love