Dijon Mustard Chicken Fricassee

1/4 cup Dijon mustard
1/4 cup chopped fresh parsley
1 tbsp. chopped fresh thyme
3lbs. chicken pieces, skinned
1/4 tsp. salt
1 tbsp. olive oil
1½ cups chopped onion
3 garlic cloves, minced
1 cup dry white wine
1 cup chicken broth
Combine mustard, 1 tbsp. parsley, 1½ tsp. thyme, and chicken in a large zip-top
plastic bag; toss well to coat. Chill 8 hours or overnight.

Remove chicken from bag, and discard marinade. Sprinkle chicken with salt. Heat
olive oil in a large Dutch oven over medium-high heat. Add chicken to pan,
and cook 5 minutes on each side or until browned. Remove from pan.

Add chopped onion to pan, and sauté 5 minutes or until tender, stirring
frequently. Add garlic to pan, and sauté 1 minute, stirring constantly.
Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir
in 1 tbsp. parsley and remaining thyme. Return chicken to pan. Cover,
reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken
from pan with a slotted spoon. Keep warm.

Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour
sauce over chicken, and sprinkle with remaining parsley.