Wash the chicken well and pat it dry with paper towels.

Finely chop the onion and garlic.

Heat a little olive oil in a pot and sauté the onion and garlic over medium heat.

Add the chicken and sauté until browned.

Pour in the wine and let it cook until the alcohol evaporates.

Season with salt and pepper, then add the thyme and oregano.

Add a little water (just enough to not cover the chicken), lower the heat, and simmer for about 45 minutes.

At this point, there should be a little sauce left. Squeeze the lemon and mix the mustard into the lemon juice until smooth. Add a bit of the hot sauce from the pot to help combine.

Pour the lemon-mustard mixture over the chicken and increase the heat for 3-4 minutes.

Serve ideally with rice.