Chicken Stew with Onions, Tomatoes, and Dijon Recipe

Ingredients

• 1 whole head garlic
• Extra virgin olive oil
• Salt and freshly ground pepper
• One 3-4 pound whole chicken, cut into 8 serving pieces (2 breasts, wings, thighs, legs)
• 6 medium red onions (about 2 pounds)
• One 28 to 32 ounce can good quality whole peeled tomatoes, drained
• 1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme
• 2 bay leaves
• A pinch of chile powder
• 1/3 cup dry white wine
• 3 tablespoons old-fashioned whole seed Dijon mustard (or 1/4 cup regular Dijon mustard)