Mustard Chicken Stew

Name: Mustard Chicken Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 794 grams good-quality whole peeled tomatoes, drained; 1 kilograms whole free-range chicken, cut in 8 serving pieces (2 breasts, 2 thighs, 2 wings, and 2 drumsticks, with bones and skin), thawed if frozen; 1 pinch A good of ground chile powder; 3 Tbsps old-fashioned Dijon mustard with whole mustard seeds (substitute 1/4 cup regular Dijon mustard); 79 milliliters dry white wine; 4 servings Extra virgin olive oil; 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme; 6 mediums red onions, about 2 pounds; 4 servings Fine sea salt and freshly ground pepper; 1 head whole head garlic

Mustard Chicken Stew might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 776 calories, 49g of protein, and 48g of fat per serving. This recipe covers 46% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. A mixture of garlic, canned tomatoes, old-fashioned dijon mustard, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Peel the outer layers of skin from the head of garlic until you reach the individual cloves. Slice off the top of the head so the flesh of each clove is exposed.

Ingredients you will need

Clove

Garlic

Put the head of garlic on a sheet of foil, drizzle with olive oil, season with salt and pepper, and close the foil into a pouch.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Equipment you will use

Aluminum Foil

Bake for 45 minutes, until the flesh of each clove is light brown and very soft when tested with the tip of a knife.

Ingredients you will need

Clove

Equipment you will use

Oven

Knife

Once you've slipped the garlic into the oven, heat 1 teaspoon olive oil over medium heat in a large heavy pot or Dutch oven. Working in two batches, arrange the chicken in the pot, skin side down, in a single layer. Season with salt and pepper and cook for 3 minutes on each side, until golden. (Be careful not to burn yourself with the sizzling chicken fat.)

Ingredients you will need

Salt And Pepper

Chicken Fat

Olive Oil

Whole Chicken

Garlic

Equipment you will use

Dutch Oven

Oven

While the chicken is browning, peel and quarter the onions. Set the meat aside on a plate and pour out the excess chicken fat.

Ingredients you will need

Chicken Fat

Meat

Onion

Put the onions in the pot and cook for 5 minutes, until softened, stirring regularly.

Ingredients you will need

Onion

Equipment you will use

Pot

Add the tomatoes, thyme, bay leaves, and ground chile powder, and arrange the chicken over the vegetables.

Ingredients you will need

Chili Powder

Bay Leaves

Vegetable

Tomato

Whole Chicken

Thyme

Pour in the wine and bring to a simmer. Cover and cook over medium-low heat for 40 minutes, stirring from time to time to make sure the vegetables don’t stick to the bottom.

Ingredients you will need

Vegetable

Wine

Remove the garlic from the oven, open the pouch, and let stand until cool enough to handle. Squeeze the garlic out of each clove into a small bowl, and mash with a fork to form a paste. Taste and adjust the seasoning. Cover and set aside.

Ingredients you will need

Seasoning

Garlic

Clove

Equipment you will use

Bowl

Oven

When the chicken is cooked, spoon the mustard in the pot and stir to blend into the sauce. Turn the heat up to medium-high and cook uncovered for 10 minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Taste the sauce and adjust the seasoning.

Ingredients you will need

Seasoning

Meat

Mustard

Sauce

Equipment you will use

Pot

Cover and keep over low heat until ready to serve.

Serve over rice or pasta (fish out the bay leaves, or simply tell your dining companions not to eat them), with garlic paste on the side. The stew and garlic can be prepared up to a day ahead, covered, and refrigerated. Reheat the stew over gentle heat, and bring the garlic paste to room temperature before serving. The leftover sauce from the stew is splendid on pasta.

Ingredients you will need

Garlic Paste