Dijon Chicken and Potatoes

• 2 lbs. chicken drumsticks and thighs
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. canola oil
• 1 onion, chopped
• 1 1/2 lbs. potatoes, peeled, cut into 3/4 inch pieces
• 1 can chicken broth (14 1/2 oz.)
• 3 Tbsp. Dijon mustard
• 1 1/2 cup frozen peas, 6 oz.
• Chopped fresh parsley, optional

Directions:

Sprinkle chicken with 3/4 tsp. salt and 1/8 tsp. pepper. Coat with flour, reserving excess. In nonstick skillet heat oil over medium high heat. Add chicken; cook, turning once, until browned. Remove chicken from pan. Reduce heat to medium. Add onion; cook, stirring, until softened, 5 minutes. Stir in reserved flour; cook, stirring, 2 minutes. Add potatoes and remaining salt and pepper; cook, stirring, until hot, 3 minutes. Stir in broth and mustard. Add reserved chicken; bring to boil. Reduce heat to medium low; cover. Simmer until chicken is cooked through, 20 minutes. Stir in peas; cook until heated through, 2 minutes. Sprinkle with parsley, if desired.

By Robin

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