1/4 C. Dijon mustard
1/4 C. chopped fresh parsley, divided
1 T. chopped fresh thyme, divided
3 lbs. chicken pieces, skinned
1/4 t. salt
1/4 t. black pepper
1 T. olive oil
1-1/2 C. chopped onion (about 1 large)
3 garlic cloves, minced
1 C. dry white whine
1 C. chicken broth
Combine mustard, 1 T. parsley, 1-1/2 t. thyme and chicken in a large zip-top bag; toss well to coat. Chill 8 hours or overnight
Remove chicken from bag and discard marinade. Sprinkle chicken with salt and black pepper. 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 saute 5 minutes or until tender, stirring frequently. Add garlic to pan, and saute 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 T. 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 thickened. Pour sauce over chicken, and sprinkle with remaining 2 T. parsley.
4 servings: 244 cal, 10.6g fat, 28.2g protein, 7.8g carbs, 1.5g fiber, 80mg chol, 527mg sodium