by Alane
Alane's Notes:
6
Cloves of Garlic
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3 tablespoons
Olive Oil
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Salt and Pepper
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1
Chicken Cut up
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2
Red Onions
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32 ounces
Can of Peeled Tomates, chopped
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1 tablespoon
Herb Provence
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2
Bay Leaves
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1/2 cup
Dry White Wine
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1/4 cup
Dijon Mustard
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Heat olive oil in dutch oven and brown chicken pieces
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Ask the hotline about this step!Add browned chicken back to tomato sauce, cook 45 minutes and then add Dijon Mustard
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Have made this dish, one thousand times, without the dijon mustard...
Oh! What a perfect finish, delicious and even better day two!