Chicken with oil and oregano

Sauté the onions and the garlic first in the pot and then the chicken until golden brown. 

Add mustard, pepper, oregano, water (about 3 cups), salt and pepper. 

Put the lid on the pot and lower the heat. Twenty minutes later, lower the heat even more and 45 minutes (since the start) lower even more and leave for an additional quarter of an hour. You effectively simmer over medium to low heat for an hour until the chicken absorbs all the liquids and it gets tender and tasty.