Mustard Chicken Stew Recipe

Ingredients

• 1 whole head garlic
• Extra virgin olive oil
• Fine sea salt and freshly ground pepper
• One 3- to 3 1/2-pound whole free-range chicken, cut in 8 serving pieces (2 breasts, 2 thighs, 2 wings, and 2 drumsticks, with bones and skin), thawed if frozen
• 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 good pinch of ground chile powder
• 1/3 cup dry white wine
• 3 tablespoons old-fashioned Dijon mustard with whole mustard seeds (substitute 1/4 cup regular Dijon mustard)