Country Dijon Poulet

• 2 12 lbs chicken
• 2 tablespoons butter
• salt and pepper
• 1 garlic clove, minced
• 1 bay leaf
• 14 teaspoon marjoram
• 14 teaspoon thyme
• 34 cup dry white wine
• 12 small white onions
• 12 baby carrots
• 1 (9 ounce) package frozen artichoke hearts, drained
• 13 cup grey poupon country Dijon mustard
• 1 tablespoon flour
• 2 tablespoons water
• 34 cup chicken broth

1. In large skillet, brown chicken in butter.
2. Sprinkle lightly with salt and pepper.
3. Add garlic, bay leaf, marjoram, thyme, broth, and wine.
4. Simmer, covered, stirring occasionally for 35 minutes.
5. Add onions, carrots, and artichokes.
6. Simmer covered 10 minutes or until vegetables are tender.
7. Remove chicken and vegetables to heated serving dish.
8. Add mustard to remaining liquid.
9. Bring to boil.
10. Thicken sauce with 1 tablespoon flour mixed in 2 tablespoons water, if desired.
11. Spoon sauce over chicken and vegetables.

chicken, butter, salt, garlic, bay leaf, marjoram, thyme, white wine, white onions, carrots, country, flour, water, chicken broth

Taken from www.food.com/recipe/country-dijon-poulet-176516 (may not work)