- 1 cup canned low-salt chicken broth
- 1/2 cup chopped onions
- 1/4 cup Dijon mustard plus
- 2 tablespoons Dijon mustard
- 6 garlic cloves minced
- 2 teaspoons Worcestershire
- 1/8 teaspoon hot pepper sauce (such as Tabasco)
- 2 tablespoons butter - (1/4 stick)
- 2 tablespoons olive oil
- 1 chicken - (3 1/2 lbs) cut into 8 pieces
- Salt to taste
- Freshly-ground black pepper to taste
- 1 teaspoon herbes de Provence crumbles (or dried thyme, crumbled)
- Chopped fresh parsley
Combine first 6 ingredients in small bowl. Melt butter with oil in heavy skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about 10 minutes.
Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is just cooked through, about 20 minutes. Using slotted spoon, transfer chicken to platter. Cover chicken with foil and keep warm.
Boil liquid in skillet until reduced to sauce consistency, stirring occasionally, about 7 minutes. Pour sauce over chicken. Sprinkle with parsley. Serve immediately.
This recipe yields 4 servings.