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CHICKEN WITH MUSTARD–WHITE WINE SAUCE AND SPRING VEGETABLES!!

CHICKEN WITH MUSTARD–WHITE WINE SAUCE AND SPRING VEGETABLES

Hands-on: 60 min. Total: 60 min.

This dish pairs early spring produce with cold-weather comfort.

4 large shallots, peeled and quartered

12 baby carrots, peeled

1 pound small red potatoes, halved lengthwise
2½ tablespoons olive oil, divided

¾ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper, divided

1½ pounds skinless, boneless chicken thighs

1 cup white wine

2 thyme sprigs

1 rosemary sprig

1 tablespoon all-purpose flour

1½ 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

chicken-with-mustard-white-wine-sauce-and-spring-vegetables

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 1½ tablespoons olive oil. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper; toss well to coat. Arrange vegetable mixture on 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 ½ teaspoon salt and ¼ teaspoon pepper evenly over both sides of chicken. Add chicken to pan; cook 3 minutes. Turn chicken over. Place pan in oven, and 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 ½ cup stock and mustard; add flour mixture 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.

SERVES 4 (serving size: 2 thighs and about 1 cup vegetable mixture)

CALORIES 445; FAT 15.8g (sat 3g, mono 8.6g, poly 2.6g); PROTEIN 38.6g; CARB 32g; FIBER 3.8g; CHOL 162mg; IRON 3.3mg; SODIUM 709mg; CALC 60mg

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