This is one of our favorites; it’s hearty and brightly delicious. Crazy large hunks of chicken swimming in a rich & thick juicy sauce of love. You can pour it over rice or potatoes or probably even toast and have a teeerific wintery meal.

The ingredients you’ll need for this vary so much it’s insane. But there are a few that make it special, so please make sure you have a nice dry white wine and a jar of really good dijon mustard on hand.
First and foremost make sure you have a decent chicken. Those grey, fatty and bruised chickens such as Foster Farms or Zacky ain’t what I’m referring to. That being said you can do this dish with a whole chicken or a cut-up bird. Years ago I would do it whole because it was far easier and the top portion of the bird would get golden brown. But as it turns out, the left-overs for this meal are a perfect start for a really good chicken soup. Well, what’s the last thing you want to do for chicken soup? That’s right, spend 40 minutes straining/picking out little chicken bones. So, I’ve been buying whole chickens (cheaper) and cutting them into pieces leaving OUT the back and breast bones. Which leaves you a few small bones from the wings, thighs and legs. I can deal with that.
You’ll also need other basic items you probably already have. An onion, celery, carrots & garlic. I tossed in some fresh tomatoes, but that’s my trip. You can do what you want in that respect. And you know what? My new fad are mushrooms. So feel free to toss in some hearty mushrooms.
Pull out your large dutch oven, at least 5 quarts. Get it hot and toss in some Grape Seed oil. Brown your chicken pieces just a bit. You can salt and pepper the chicken before you toss it in, but you don’t have to dust them with flour.
Cut up an onion, a large handful of celery and 4 or 5 carrots. I didn’t have any carrots this time so I ended up steaming some broccoli at the end for the vegetable. If you choose to add tomatoes (I like a few anyway) dice them up pretty small, not so much the meat of the ‘mater, but the skins don’t cook down. So the smaller the skin pieces the better. Of course you could toss them into hot water for a sec and peel them, but then the damn recipe would take far longer than anyone would want. And speaking of time, it took me maybe 40 minutes to get this dish together and into the oven.
Add all these ingredients into the pot with the browned chicken. Take two large tablespoon fulls of dijon mustard and add it to the pot. For liquid, add 1 part dry white wine (the better the wine, the better the dish) and 1 part natural/organic chicken broff.

Here’s what it looks like before you put it into your 350 oven. I’m showing you this because I wanted to show the liquid level. It’s a good starting point.
Once you have a nice rolling boil, toss it into the oven with the lid OFF.

At 1.5 hours pull it and add maybe 2 heaping tablespoons of corn starch dissolved in cold water. Stir and put back in the oven with a lid on for maybe 20 minutes or so. If you can’t get back to it in 30 that’s fine. But you want the mixture to boil with the corn starch in there for a bit. If you ain’t hip to cornstarch, don’t add it. I like it because of the yummy texture it lends. Pouring the gravy over rice and the chicken pieces is divine.

Drizzle some extra virgin olive oil over the steamed broccoli and you’re set.