Chicken with Mustard-White Wine Sauce and Spring Vegetables

Chicken with Mustard-White Wine Sauce and Spring Vegetables Recipe
Photo: Jennifer Causey; Styling: Ginny Branch

 

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

Yield:

Serves 4 (serving size: 2 thighs and about 1 cup vegetable mixture)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hours
Total: 1 Hours

Nutritional Information

Calories 445
Fat 15.8 g
Satfat 3 g
Monofat 8.6 g
Polyfat 2.6 g
Protein 38.6 g
Carbohydrate 32 g
Fiber 3.8 g
Cholesterol 162 mg
Iron 3.3 mg
Sodium 709 mg
Calcium 60 mg

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

Preparation

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.

Julianna Grimes,

Cooking Light

March 2014
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