Chicken Dijon - cooking recipe

Ingredients

1 chicken, cut into pieces
3 Tbsp. olive oil
salt
pepper
3/4 tsp. rosemary
1 tsp. garlic salt
1/2 tsp. oregano
1/4 tsp. tarragon
1/4 tsp. sage
6 Tbsp. flour
3 medium onions, peeled and cut in half
2 c. dry white wine
1 1/2 Tbsp. Dijon mustard
1 c. milk

Preparation

Sprinkle chicken pieces with salt and pepper.
Heat oil in 6 to 8 quart Dutch oven over medium-high heat.
Add chicken and cook until browned on all sides, about 10 minutes.
Sprinkle in garlic salt, rosemary, oregano, tarragon, sage and flour.
Turn chicken pieces to coat evenly.
Stir in wine and onion.
Cover and simmer until meat is cooked, about 45 to 55 minutes.
With slotted spoon, remove chicken and onion pieces to serving bowl and keep warm. Bring wine broth in Dutch oven to boiling.
Add mustard and milk. Reduce heat to simmer.
Cook, stirring, until mixture thickens, about 10 minutes.
To serve, pour sauce over the meat and onions.