Chicken with Mustard-White Wine Sauce and Spring 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 .