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. 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.) 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. Put the onions in the pot and cook them until softened, stirring frequently, about 5 minutes. Cover and cook on medium-low heat for 40 minutes, stirring from time to time so that the vegetables don’t stick. Sprinkle with salt and pepper to taste. Set aside to serve with the chicken stew. Serve stew over rice or pasta, with the garlic paste on the side.
