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Chicken Stew with Onions, Tomatoes, and Dijon

Chicken Stew with Onions, Tomatoes, and Dijon Recipe

  • 1 whole head garlic
  • Olive oil
  • Salt and freshly ground pepper
  • One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
  • 6 medium red onions (about 2 pounds)
  • One 28 to 32 ounce can good quality whole peeled tomatoes, drained
  • 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme
  • 2 bay leaves
  • A pinch of chile powder
  • 1/3 cup dry white wine
  • 3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)
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