We like poultry and especially good chicken. Chicken thighs work well in this recipe.
½ cup all purpose flour
1 tablespoon salt
1 teaspoon ground pepper
12 chicken thighs
¼ cup olive oil
6 small onions or spring onions, halved
1 ½ cup white wine, dry
4 fresh thyme sprigs
1 teaspoon savory (optional)
1 ½ cup chicken broth
12 small carrots, peeled and cut into 1 inch lengths
Peel from ½ orange
½ cup green olives
2 tablespoons Dijon mustard
1 tablespoons parsley
Preheat oven to 350 degrees Fahrenheit.
Mix flour, salt, and pepper in shallow bowl and dredge chicken thighs in flour mixture. Shake off excess.
Over medium heat, heat olive oil in an oven proof skillet or casserole pan with lid. Add chicken thighs and brown pieces well on each side (avoid overcrowding.) As pieces brown remove from pan and set aside and add additional chicken pieces until they are all browned and set aside.
Add the onions cut side down and sauté for ~ 5 minutes until lightly browned. Remove and set aside. Drain grease from skilled and add wine. Cook over high heat until reduce by one half. Add thyme and savory and the chicken broth. Season with the salt and pepper. Bring this to a boil and return chicken and onions to the skillet. Add the carrots and simmer all for ~ 5 minutes. Cover the skillet with the lid and bake for 45 minutes. Check that liquid is simmering slowly after first 15 minutes and increase the heat if it is not.
Remove skillet from oven when chicken is cooked. Remove the thyme and skim the fat if necessary. Add the orange peel and olives and cover and let steep about 20 minutes. Stir in the mustard and bring all to a simmer. Taste and adjust seasonings as needed. Garnish with parsley when serving.
~ 6 servings