Chicken With Mustard-White Wine Sauce And Spring Vegetables Recipe

Name: Chicken With Mustard-White Wine Sauce And Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place a jelly-roll pan in oven. Preheat oven to 425u00b0 (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 425u00b0 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 425u00b0 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.

848

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 large shallots, peeled and quartered, 12 baby carrots, peeled, 1 pound small red potatoes, halved lengthwise, 2 1/2 tablespoons olive oil, divided, and more.

Yes, Chicken With Mustard-White Wine Sauce And Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Mustard-White Wine Sauce And Spring Vegetables

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