Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Julianna Grimes
Recipe by Cooking Light March 2014

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Credit: Jennifer Causey; Styling: Ginny Branch

Recipe Summary

hands-on:
1 hr
total:
1 hr
Yield:
Serves 4 (serving size: 2 thighs and about 1 cup vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a jelly-roll pan in oven. Preheat oven to 425° (leave jelly-roll pan in oven as it preheats).

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  • 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.

Nutrition Facts

445 calories; fat 15.8g; saturated fat 3g; mono fat 8.6g; poly fat 2.6g; protein 38.6g; carbohydrates 32g; fiber 3.8g; cholesterol 162mg; iron 3.3mg; sodium 709mg; calcium 60mg.
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