Chicken with Mustard-White Wine Sauce and Spring Vegetables
Serves 4 (serving size: 2 thighs and about 1 cup vegetable mixture)
Photo: Jennifer Causey; Styling: Ginny Branch
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
How to Make It
Place a jelly-roll pan in oven. Preheat oven to 425° (leave jelly-roll pan in oven as it preheats).
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.
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.
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.
This elegant dish is very tasty, visually appealing and easy to make, perfect for company. I have made this several times and prefer to use the bone-in thighs which I think are a little more flavorful.
Really, really good even though I over roasted the veggies a bit at 1 hour - next time 45 minutes, tops. The sauce was amazing though I was out of thyme so had to use some herbs d'provence instead. I did not add the veggies into the sauce, but spooned it on top instead. If making these for guests, I'd definitely use bone-in thighs. A bit lengthy cooking/prep time for a weeknight meal, but easy enough for a weekend dinner.
I loved this! I roasted the vegetables longer than stated, and used breasts instead of thighs. The sauce was delicious, especially with the potatoes. So much flavor (I probably added more thyme than stated.) Real keeper, will make again! Nice, one pot meal (almost, once you add in the veggies.)
So much flavor in the sauce. Everything turned out great. Next time I will not put the roasted veggies in the sauce though. Don't get me wrong, the sauce is delicious but I felt, particularly the potatoes, lost some if their roasted crispiness by putting them in the sauce. I will make this again for sure but serve the sauce in the side. Just hope it lasts. We could eat it up by itself.
The flavor in this dish is absolutely amazing. I found myself going back to the left over sauce on my plate for one last taste until there wasn't any left. I did not have enough chicken thighs on hand, so I did a combination of chicken thighs and chicken breasts. The prep work on this is quite simple (I found a bag of baby-already peeled-carrots which simplified steps even further), it's just the cooking time that takes awhile. I'll definitely be making this again.
Outstanding recipe!! I made this last night and my husband is still raving about it today! The only change I made was that I could not find baby carrots so I used organic carrots. The sauce is so good and so easy to make. The entire recipe is a bit time consuming but since it is only my husband and me, I did not find that a problem. I would definitely make this for guests.
Better than expected results. Hubby and I both loved this dish, left-overs made for an excellent lunch the next day. Simply a wisely authored recipe capable of developing good flavors in a short cooking time. I used GF flour for thickening the sauce which always seems to yield a silkier texture. To the recommended vegetables, we added a few brussels sprouts (halved), green beans, unpeeled garlic cloves, sage leaves & sprigs of rosemary & thyme. I'll make again soon for a crowd, this recipe should double easily .
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