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Mustard Chicken Stew

Mustard Chicken Stew Recipe

  • 1 whole head garlic
  • Extra virgin olive oil
  • Fine sea salt and freshly ground pepper
  • One 3- to 3 1/2-pound 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
  • 6 medium red onions, about 2 pounds
  • One 28- to 32-ounce can good-quality whole peeled tomatoes, drained
  • 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
  • 2 bay leaves
  • A good pinch of ground chile powder
  • 1/3 cup dry white wine
  • 3 tablespoons old-fashioned Dijon mustard with whole mustard seeds (substitute 1/4 cup regular Dijon mustard)
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