How do I love thee...beef stew?

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I do love fall and winter cooking and I was well into it today.  The oven is a-burble with a big pot of beef stew in red wine and bacon and the iron skillet is filled with bacon and onion cornbread.  It's a French yee-haw moment at Many Branches. (These are not my pictures.) My camera is not where I need it and my new Iphone has not been perfected as yet.  Yes, the flip phone and the land lines are gone and both Andy and I have new phones on a “Framily” (sic) Sprint plan with Beth, Mike, and Nate...no GorDon.) The phones are very stylish and I will probably just look at mine for a long time before I go into action.  I have the voice activated kind so I can just spew orders, something I AM good at...phones, not so much.

I must admit since roasted chickens have hit our markets I do not do a lot of roasting of hens.  This, from the English Kitchen, caught my eye today.

Lay a bed of onions in a baking pan with knobs of butter along with any other vegetables that catch your fancy.  Place the chicken breasts on top and pour this elixir over the tops of the chicken.  Cover tightly and roast 20 minutes, uncover and let brown but do not over bake.  Spoon the pan drippings over the top as you serve. (Judge the oven time yourselves.  With chicken it varies.)

*Baked Honey Mustard Chicken*
Serves 4 to 6  

Adapted from a recipe found on Dimples and Delights who was inspired by Good Life Eats.  This is delicious.  

2 1/2 to 3 pounds of boneless, skinless chicken breast fillets, cut in half crosswise

4 tsp melted butter, divided

85g of grainy Dijon mustard (1/3 cup)

85g of smooth Dijon mustard (1/3 cup)

115g of liquid honey, plus 2 TBS (1/3 cup plus 2 TBS)

1 medium red onion, peeled and thinly sliced into half moons

2 cloves of garlic, peeled and chopped
a few springs of fresh thyme
sea salt and freshly ground black pepper 

Picture and recipe from the blog The English Kitchen.