Easy and hearty chicken stew recipe with loads of red onions and tomatoes!
Seasoned with Dijon mustard.
Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves.
Elise Bauer
Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves.
Place the head of garlic on a piece of aluminum foil.
Drizzle some olive oil over the garlic, and sprinkle it with salt and pepper.
Elise Bauer
Wrap the head of garlic with the aluminum foil and place in the oven.
Set aside to cool.
(Seehow to roast garlic.)
Elise Bauer
Rinse the chicken pieces in cold water then pat dry with paper towels.
Season liberally with salt and pepper.
While the chicken is browning, peel and quarter the onions.
Elise Bauer
Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate.
Discard any fat and oil beyond about 1 Tbsp left in the pan.
Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes.
Elise Bauer
Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder.
Put the chicken pieces on top of the tomatoes.
Pour in the wine and bring to a simmer.
Elise Bauer
Sprinkle with salt and pepper to taste.
Set aside to serve with the chicken stew.
When the chicken has cooked, add the mustard to the pot and stir to blend.
Salt and pepper to taste.
Serve stew over rice or pasta, with the garlic paste on the side.
Recipe adapted fromChocolate and Zucchini: Daily Adventures in a Parisian Kitchenby Clotilde Dusoulier.
