Chicken Stew with Onions, Tomatoes, and Dijon

“Stews are your best ally for stress-free dinner parties,” says Clotilde Dusoulier, of her Mustard Chicken Stew in her Chocolate & Zucchini cookbook, and I couldn’t agree more. They cook happily away while you enjoy the company of your guests, and avoid the stress of food that has to be perfectly timed. This chicken stew reminded us of a hunter’s chicken, a chicken cacciatore in its ease of preparation, ingredients, and heartiness. Clotilde’s version has a decidedly French twist, with the seasoning of whole seed Dijon mustard, a bounty of red onion, and roasted garlic as a condiment, a combination that comes together perfectly.

Chicken Stew with Onions, Tomatoes, and Dijon Recipe

  • Yield: Serves 4 to 6.


  • 1 whole head garlic
  • Olive oil
  • Salt and freshly ground pepper
  • One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
  • 6 medium red onions (about 2 pounds)
  • One 28 to 32 ounce can good quality whole peeled tomatoes, drained
  • 1 Tbsp fresh thyme or 1 1/2 teaspoons dried thyme
  • 2 bay leaves
  • A pinch of chile powder
  • 1/3 cup dry white wine
  • 3 Tbsp old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)


1 Preheat oven to 400°F.

2 Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves. Place the head of garlic on a piece of aluminum foil. Drizzle some olive oil over the garlic, and sprinkle it with salt and pepper. Wrap the head of garlic with the aluminum foil and place in the oven. Bake for 45 minutes, or until the flesh of the cloves are light brown and feel quite soft when pressed. Set aside to cool. (See how to roast garlic.)

3 While the garlic is roasting, heat a tablespoon of olive oil in a large, heavy-bottomed pot (with lid) or Dutch oven, on medium high heat. Rinse the chicken pieces in cold water then pat dry with paper towels. Season liberally with salt and pepper.

Brown the chicken pieces, starting them skin-side down, cooking them a few minutes on each side, working in batches so that you don't crowd the pan.

4 While the chicken is browning, peel and quarter the onions. Remove chicken from pan when nicely golden with tongs or a slotted spoon and set aside on a plate. Discard any fat and oil beyond about 1 Tbsp left in the pan. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes.

5 Add the tomatoes to the pot, the thyme, bay leaves, and ground chile powder. Put the chicken pieces on top of the tomatoes. Pour in the wine and bring to a simmer. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don't stick.

6 After the garlic has cooled enough to handle, squeeze out the roasted garlic from the cloves into a small bowl and crush with a fork. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew.

7 When the chicken has cooked, add the mustard to the pot and stir to blend. Increase the heat to medium-high and cook uncovered for 10 more minutes, or until the sauce is thick enough to cling to the meat. Remove bay leaves. Salt and pepper to taste.

Serve stew over rice or pasta, with the garlic paste on the side.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Recipe adapted from Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen by Clotilde Dusoulier.

Showing 4 of 53 Comments

  • Amy

    Yum! This came out absolutely delicious. I simply served it in a bowl with the sauce, onions, tomatoes and chicken all heaped together, with biscuits on the side (which I largely dunked into the sauce).
    I added significantly more chili powder (almost a tablespoon), which I was a little nervous about. However, I don’t think it altered the lovely, delicate mix of white wine and mustard. It just spiced it up a little bit (my husband is not a fan of stews, so I have to kick up the spices for him).
    Thanks for the recipe! It was perfect for the rainy, gloomy day.

  • sasi

    I have tried this recipe last night. It turned out excatly as it looks in the picture and tasted great. My boys loved it as well as the rest. The only thing was that I didn’t have bay leaves but it was MMMMgood without it. Thank you for the recipe. I will be cooking more.

  • Tammy

    Made this last night with organic chicken things (bone-in) and fresh lemon thyme. It was FANTASTIC – and it’s getting added to my repertoire because it was crazy easy. Picky husband loved it – plus it gave me an excuse to buy a bottle of wine.

    Thanks, Elise!

  • J_in_Pas

    So, I tried the recipe last night. simple ingredients, but simply delicious!

    I am passing this recipe around to all my friends.

    I served over white rice. I did not get as much liquid as i would have liked after boiling down to the right consistency. I kept adding more wine since it didn’t seem to cook right. I’ll have to try again and use a smaller chicken (the smallest i could grab on the way home was a 4.5 lb-er).

    Using the whole seed dijon mustard… great texture and taste. Like a little yellow parties in your mouth. and the garlic paste was to die for (especially in combination with the stew), but maybe not for use on a first or third date, unless you both really, REALLY love that savory garlic taste.

View More Comments / Leave a Comment