Ingredients:
2 1/2 lbs chicken
2 tablespoons butter
salt and pepper
1 garlic cloves, minced
1 bay leaves
1/4 teaspoon marjoram
1/4 teaspoon thyme
3/4 cup dry white wine
12 small white onions
12 baby carrots
1 (9 ounce) packages frozen artichoke hearts, drained
1/3 cup grey poupon country Dijon mustard
1 tablespoon flour
2 tablespoons water
3/4 cup chicken broth
Directions:
In large skillet, brown chicken in butter. Sprinkle lightly with salt and pepper. Add garlic, bay leaf, marjoram, thyme, broth, and wine. Simmer, covered, stirring occasionally for 35 minutes.
Add onions, carrots, and artichokes. Simmer covered 10 minutes or until vegetables are tender. Remove chicken and vegetables to heated serving dish.
Add mustard to remaining liquid. Bring to boil. Thicken sauce with 1 tablespoon flour mixed in 2 tablespoons water, if desired. Spoon sauce over chicken and vegetables.
Servings: 6
Time preparation: 15 min.
Time total: 60 min.