Ingredients

• 3 tablespoons olive oil
• 2 tablespoons minced fresh thyme
• 3 teaspoons minced fresh marjoram
• 1 1/2 teaspoons dry mustard
• 1 teaspoon minced fresh rosemary
• 1 3 1/2-pound chicken, cut into 8 pieces
• 1 1/2 cups finely chopped onion
• 2 tablespoons minced garlic
• 1 cup dry white wine
• 1 cup canned low-salt chicken broth
• 6 tablespoons Dijon mustard

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Instructions

1. Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
2. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl.
3. Add onion to pot; sauté over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
4. Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.