How to make it

  • Heat a little oil in a Dutch oven.
  • Season the chicken with salt & pepper.
  • Cook chicken until browned on both sides and set aside.
  • Add carrots, parsnips, celery, onions, mushrooms, garlic, rosemary, bay leaf, and thyme. Sauté for 5 minutes.
  • Add the wine and reduce by half.
  • Add the apple cider, vegetable stock, mustard, and honey and bring to a boil.
  • Return chicken to pan along with 1/2 the tomatoes. Cover and cook over medium heat for 30-45 minutes.
  • Add remaining tomatoes and cook for 10 minutes longer.
  • Garnish with parsley.
  • Serve with mashed potatoes and salad.

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