​Braised Chicken with Carrots - AMY'S GARDEN

Ingredients

• ¼ cup all-purpose flour
• 2 thyme sprigs
• 1 rosemary sprig
• 1 whole clove
• 1 whole chicken, cut into 8 pieces, rinsed and patted dry
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons ground black pepper
• ¼ cup (4 tablespoons) extra virgin olive oil
• 4 large leeks, halved lengthwise, cleaned and thinly sliced crosswise
• 3 tablespoons chopped fresh sage
• 1 pound carrots, peeled, trimmed and cut into 1 1/2-inch chunks
• 1 celery stick, diced
• 3 garlic cloves, thinly sliced
• 2 teaspoons whole coriander seeds
• 1 cup dry white wine
• About 2 cups chicken stock
• 1 to 2 tablespoons grainy Dijon mustard, to taste
• 2 tablespoons chopped fresh parsley or celery leaves, for garnish
• Buttered noodles, for serving (optional)