4 tsp olive oil, divided
1 kg boneless skinless chicken thighs cut into 2 inch chunks
1/2 tsp salt, divided
1 yellow onion, cut into thin wedges
1 red onion, cut into thin wedges
2 medium garlic cloves, pushed through a press
2 tsp minced fresh thyme or 1/2 tsp dried
1 cup reduced sodium chicken broth, divided
1 tbsp whole wheat flour
1/3 cup dry red wine
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
- Heat 1 tsp oil in a large nonstick skillet over high heat. Add chicken, sprinkle with 1/4 tsp salt, and cook 2 to 3 minutes per side, until browned. Transfer to a plate.
- Add remaining 3 tsp oil to skillet; reduce heat to medium. Add onions, cook 8 minutes, until lightly browned; add garlic and thyme and cook 1 minute more. While onions are cooking, transfer 2 tbsp of the broth to a cup and stir in flour.
- Add wine to skillet; let bubble 1 minute. Return chicken to skillet, add plain broth, and cover. Reduce heat to medium low and cook 12 minutes.
- Stir in flour mixture and remaining 1/4 tsp salt, bring to a boil, and cook 1 minute, until slightly thickened. Stir in mustard and sprinkle with parsley.