SPRING VEGETABLES CHICKEN
MAKES 4 SERVINGS.
2 onions, peeled, quartered
12 baby carrots, peeled
1 pound potatoes, halved lengthwise
2 1/2 tbs oil
Salt and Pepper
1 1/2 pounds skinless boneless chicken thighs
1 cup white wine or broth
2 thyme sprigs
1 rosemary sprig
1 tbs flour
1 1/2 cups chicken stock
1 tbs Dijon mustard
2 tbs chopped parsley
2 tsp chopped thyme leaves
Place a pan in oven. Heat oven to 425 degrees. Combine first 3 ingredients in a bowl, drizzle with 1 1/2 tbs oil. Sprinkle with salt and pepper, toss. Add vegetable mixture to pan. Bake 30 min. or until golden and almost tender. *Heat a skillet. Add remaining oil to pan. Sprinkle salt and pepper over chicken. Add chicken to pan, cook 3 min. Turn chicken over. Place pan in oven, bake chicken 10 min. or until done. Remove from pan, let stand 10 min. *Return skillet to stovetop. Add wine, thyme sprigs and rosemary sprig, bring to a boil. Cook until liquid is reduced to 3 tbs. Place flour in a bowl. Stir in 1/2 cup stock and mustard, add to pan. Cook 1 min. Add remaining stock and vegetable mixture to pan. Bring to a simmer, cook 2 min. Remove from heat, stir in parsley and thyme. SERVE chicken with sauce and vegetables & ENJOY...
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