“This is a wonderful chicken recipe. It calls for all fresh herbs, but I often use the dried ones. I just use a little less. I love it with brown rice with cranberries and a salad.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Mix together - 1 T oil, 1T thyme, 1-1/2 t marjoram, 1-12 dry mustard. Rub on chicken pieces. Refrigerate chicken for 2 hours to overnight.
  2. Salt and pepper chicken. Heat oil and brown chicken. Transfer to bowl. Saute onion until tender, add garlic(2min). Add wine, broth, dijon, 1T thyme, 1-1/2 marjoram, and 1/2t rosemary. Bring to boil. Return chicken to pot. Cover and simmer about 45 minutes or until done. Remove and simmer sauce until thickened. Serve over chicken.

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