Chicken with mustard-white wine sauce and spring vegetables

Nutritional Information Amount per serving Calories: 445 Fat: 15.8g Saturated fat: 3g Monounsaturated fat: 8.6g Polyunsaturated fat: 2.6g Protein: 38.6g Carbohydrate: 32g Fiber: 3.8g Cholesterol: 162mg Iron: 3.3mg Sodium: 709mg Calcium: 60mg

Photo by Amanda T.
Adapted from myrecipes.com

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

60

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 4

    large shallots, peeled and quartered

  • 12

    baby carrots, peeled

  • 1

    pound small red potatoes, halved lengthwise

  • 2 1/2

    tablespoons olive oil, divided

  • 3/4

    teaspoon kosher salt, divided

  • 1/2

    teaspoon freshly ground black pepper, divided

  • 1 1/2

    pounds skinless, boneless chicken thighs

  • 1

    cup white wine

  • 2

    thyme sprigs

  • 1

    rosemary sprig

  • 1

    tablespoon all-purpose flour

  • 1 1/2

    cups unsalted chicken stock (such as Swanson), divided

  • 1

    tablespoon Dijon mustard

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 2

    teaspoons chopped fresh thyme leaves

Directions

1. Place a jelly-roll pan in oven. Preheat oven to 425° (leave jelly-roll pan in oven as it preheats). 2. Combine first 3 ingredients in a bowl; drizzle with 1 1/2 tablespoons oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat. Add vegetable mixture to preheated pan. Bake at 425° for 30 minutes or until golden and almost tender, stirring once. 3. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of chicken. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven; bake chicken at 425° for 10 minutes or until done. Remove from pan, and let stand 10 minutes. 4. Return skillet to stovetop over medium-high heat. Add wine, thyme sprigs, and rosemary sprig; bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced to 3 tablespoons (about 10 minutes). Place flour in a small bowl. Stir in 1/2 cup stock and mustard; add to pan. Cook 1 minute, stirring constantly with a whisk. Add remaining 1 cup stock and vegetable mixture to pan. Bring to a simmer; cook 2 minutes. Remove from heat; stir in chopped parsley and chopped thyme. Serve chicken with sauce and vegetables.

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