Make Ahead

Chicken Dijon Stew

October 13, 2009
4 Ratings
  • Serves 6-8
Author Notes

This is just a chicken recipe I make frequently, it's tasty and easy and great with a simple green salad and bread —Alane

What You'll Need
  • 6 Cloves of Garlic
  • 3 tablespoons Olive Oil
  • Salt and Pepper
  • 1 Chicken Cut up
  • 2 Red Onions
  • 32 ounces Can of Peeled Tomates, chopped
  • 1 tablespoon Herb Provence
  • 2 Bay Leaves
  • 1/2 cup Dry White Wine
  • 1/4 cup Dijon Mustard
  1. Heat olive oil in dutch oven and brown chicken pieces
  2. Remove Chicken and cook sliced onion and garlic
  3. Add tomatoes, wine, herbs, salt and pepper to onions , cook for 10 minutes
  4. Add browned chicken back to tomato sauce, cook 45 minutes and then add Dijon Mustard

See what other Food52ers are saying.

2 Reviews

don September 17, 2019
I love this recipe for exactly the reasons that others will hate it. Rather than precise instructions, this is an outline. It assumes that you will know how long to do certain things and at what temperature to do them. So if you feel you need that, this is not the recipe for you. This recipe asks to trust your instincts.
wingirl November 7, 2010
Have made this dish, one thousand times, without the dijon mustard...
Oh! What a perfect finish, delicious and even better day two!