- With the rack in the middle position, preheat the oven to 180°C (350°F).
- In a Dutch oven or sauté pan over medium-high heat, brown the chicken in 15 ml (1 tablespoon) oil. Season with salt and pepper. Add the shallots and continue cooking for 1 minute. Dust with the flour. Deglaze with the wine. Add the broth and both mustards and bring to a boil. Reduce the heat and simmer gently for about 20 minutes. Season with salt and pepper to taste.
- Meanwhile, in a 23 x 33-cm (9 x 13-inch) ovenproof baking dish, combine the peppers and 15 ml (1 tablespoon) oil. Season with salt and pepper. Roast until the vegetables are tender, about 20 minutes.
- Serve the chicken and peppers with rice.