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.)
Chicken with Mustard-White Wine Sauce and Spring Vegetables
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)
More From Cooking Light
Total: 1 Hour
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
- 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 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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