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1
Preheat oven to 475 degrees F.
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2
In small bowl, whisk together wine and mustard and set aside.
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3
In a Dutch oven or an oven proof pan over medium high heat, brown chicken pieces on both sides until golden and crisp.
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4
The chicken does not need to be cooked through as it will finish cooking in the oven.
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5
Transfer chicken to a plate.
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6
Add onions to the pot and cook until tender and lightly browned.
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7
I add a pinch of salt at this point to help the onions cook through but it is not necessary.
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8
If using giblets from a whole chicken, throw those in now (whole or chopped, your choice.)
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9
When onions are softened, return chicken to the pot and season with salt and pepper to taste.
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10
Pour wine mixture over the chicken and onions.
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11
I usually add a couple splashes of white wine to keep things saucy.
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12
Put pot in the preheated oven, uncovered.
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13
Roasting time will depend on what you are using.
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14
Chicken thighs cook relatively quickly, about 30 minutes.
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15
A whole chicken will take longer, closer to 45 minutes or more.
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16
Either way, half way through cooking time, turn the chicken pieces so everything gets a nice dose of crisping heat.
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17
Add more wine if the pot is getting too dry.
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18
Once the chicken is cooked through (juices run clear when pierced with a small knife), transfer chicken and onions to a serving platter.
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19
The onions usually soak up the majority of the sauce but if it has not thickened to your liking and there is a good bit left in the pot, place it back on the stove and cook the sauce until it reaches a desired consistency.
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20
Pour remaining sauce over chicken.
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21
Sprinkle a healthy dose of chopped parsley over chicken and serve.
