Mustard Chicken With Vegetables And Hominy
|Chicken thighs||1 Pound, separated, skin removed if desired|
|Chicken legs||1 Pound, separated, skin removed if desired|
|Chicken drumsticks||1 Pound, separated, skin removed if desired|
|Freshly ground pepper||1⁄8 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed through a press|
|Dried thyme||2 Teaspoon|
|Dried summer savory||1 Teaspoon|
|Chicken broth||2 Cup (32 tbs)|
|Frozen stew vegetables||1 Pound|
|Canned hominy/Posole||16 Ounce, drained|
|Dijon mustard||2 Tablespoon (Grainy)|
1. Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning, until browned, about 7 minutes per batch. Stir in garlic, thyme, and savory and cook 1 minute. Add broth, vegetables, and hominy.
2. Reduce heat to medium-low, cover, and cook until chicken is tender with no trace of pink near bone, about 35 minutes. Stir in mustard and season with additional salt and pepper to taste before serving.