• ¼ cup Dijon mustard

• ¼ cup chopped fresh parsley, divided

• 1 T. chopped fresh thyme, divided

• 3 pounds chicken pieces skinned

• ¼ t. salt

• ¼ teaspoon freshly ground pepper

• 1 T. olive oil

• 1 ½ cups chopped onion

• 3 garlic cloves minced

• 1 cup dry white wine

• 1 cup chicken broth

Combine mustartd, 1 T. parsley, 1 ½ t. thyme, and chicken in a large zip-lock bag; toss well to coat chicken and chill overnight.  Remove chicken from bag, and discard marinade.  Sprinkle chicken with salt and pepper.  Heat olive oil in a large Dutch oven over medium high heat.  Add chicken to pan and cook 5 minutes on each side or until browned.  Remove from pan.  Add chopped onion to pan and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan and sauté 1 minute, stirring constantly.  Stir in wine and chicken broth, scraping pan to loosen browned bits.  Stir in 1 T. parsley and remaining 1 ½ t. thyme. Return chicken to pan.  Cover, reduce heat, and simmer 25 minutes or until chicken is done.  Remove chicken from pan with a slotted spoon.  Keep warm.
Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick.  Pour sauce over chicken, and sprinkle with remaining 2 T. parsley. Serves 4.