4 chicken marylands, (thighs and drumsticks)
salt and freshly ground black pepper
1 onion, diced
1 carrot, diced
2 cloves garlic, thinly sliced
1 cup dry white wine
1 ½ cup chicken stock
1 tbsp whole grain mustard
finely chopped thyme, keep some aside for garnish
roughly chopped tarragon, keep some aside for garnish
Pre-heat oven to 160C.
Heat oil in a deep saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once, until browned, about 10 minutes.
Transfer chicken to a plate; set aside.
In the pan, add onion, carrot, garlic, bay leaves, tarragon, thyme and some butter to pan, cook, stirring occasionally, until golden, 3-5 minutes.
Add wine, stock, mustard, and bring to a boil. Return chicken to the pan with any juices and transfer to the oven. Bake until chicken is cooked through, about 1-1½ hrs , or until an instant-read thermometer inserted into the thickest part of the thigh reads 160°.
Transfer chicken to a serving platter, spoon sauce over chicken and garnish with thyme and tarragon.