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Chicken Fricassee with Mustard and Marjoram

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 30 min
  • 150 min
  • $$
Gatheredtable
adapted from Blue Eggs & Yellow Tomatoes by Jeanne Kelley

Ingredients

  • 8 tablespoons dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh marjoram, minced
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced
  • 3 pound whole chicken, cut to pieces
  • 1 cup dry white wine
  • 1 cup chicken broth
  • sea salt and pepper

Directions

Prep: 1. Marinade chicken in: 2 tablespoon mustard, 1 tablespoons olive oil, 1 1/2 tablespoon marjoram - for a minimum of 2 hours. 2. Chop onion and garlic. 3. Cut chicken into 8 pieces. Make: 1. Heat oil in large pot, add chicken, sprinkle with salt and pepper, brown on all sides (1-2 minutes per side), move to bowl. 2. Add onions, saute 5 minutes, then add garlic and saute about 2 minutes. 3. Add wine, broth, remaining mustard & marjoram, bring to a simmer. 4. Return chicken to pot and simmer covered about 25 mins or until chicken cooked through.

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