Chicken and vegetables braised mustard

INGREDIENTS

2 garlic bulbs

1 red onion, cut into wedges

or

12 small onions (from cipollini type), blanched and peeled

3 large carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

4 parsnips peeled and cut into chunks

3 potatoes, peeled and cut into chunks

or

12 small potatoes (bell type), brushed

4 c. to tab (60 ml) olive oil

1/4 cup (60 ml) of flour

1/2 tsp. tsp (2 mL) salt

1/2 tsp. tsp (2 mL) ground black pepper

2 c. tsp (10 ml) herbes de Provence

4 lb (2 kg) chicken pieces (drumsticks, thighs and breasts) with bone, skin and fat removed

2 c. to tab (30 mL) butter

1 cup (250 mL) chopped onion

1/2 cup (125 ml) dry white wine

1 1/2 cups (375 ml) chicken broth

1/4 cup (60 mL) Dijon mustard

1/4 cup (60 ml) with mustard (mustard)

1 c. to tab (15 mL) Worcestershire sauce

1 dash Tabasco sauce

1 large sweet potato, cut into chunks

PREPARATION

1. Cut a slice on top of the garlic bulb to expose the cloves. In a large bowl, put the garlic bulbs, red onion, carrots, celery, parsnips and potatoes, sprinkle with 2 tbsp. to tab (30 mL) oil and toss to coat vegetables. Put the vegetables in a large roasting pan, cover and cook in preheated oven at 400 ° F (200 ° C) for about 20 minutes or until they are slightly softened.

2. In a shallow dish, combine flour, salt, pepper and herbs. Place the chicken pieces in the flour mixture, turning to coat well (shake off excess). In a large skillet, heat half the remaining oil and butter over medium-high heat. Brown the chicken from 8 to 10 minutes, several times (add the remaining oil and butter, as needed). Place chicken with vegetables in the roasting pan.

3. In the skillet, cook the onions over medium heat, stirring occasionally, for 5 minutes or until they are soft. Add the white wine, scraping the bottom of the pan to loosen the particles. Add the chicken, Dijon mustard, Meaux mustard, Worcestershire sauce and Tabasco sauce and mix. Pour mixture over chicken and vegetables. Cover and bake in preheated oven at 400 ° F (200 ° F) for 30 minutes. Add sweet potato and cook uncovered for 20 minutes or until the juices run chicken when pricked with a fork run clear and vegetables are tender (basting chicken juice cooking time to time). (You can prepare chicken casserole in advance, let it cool and put it in an airtight container. It will keep in the refrigerator overnight and up to 2 months in the freezer.)

4. To serve, arrange chicken, vegetables and garlic bulbs in a large serving platter and drizzle with the sauce. Serve chicken and vegetables with roasted garlic bulbs.

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