May 30, 2018
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Carrot, Potatoes , North American, Southern, Oven Bake, Stove Top, No Eggs, Non-Dairy, Wine, Boneless Pieces, Kosher Meat more
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"An all in one meal that combines the comfort of a warming dish with early spring vegetables."
Place a jelly-roll pan in the oven. Heat the oven to 425°.
Combine the 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 the vegetable mixture to the 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 the remaining tablespoon oil to the pan; swirl to coat. Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of the chicken. Add the chicken to the pan; cook 3 minutes. Turn the chicken over. Place the pan in the oven. Bake the chicken at 425° for 10 minutes or until done. Remove from the pan and let stand for 10 minutes.
Return the skillet to the stovetop over medium-high heat. Add the wine, thyme sprigs, and rosemary sprig. Bring to a boil, scraping the poan to loosen the browned bits. Cook until the liquid is reduced to 3 tablespoons (about 10 minutes).
Place the flour in a small bowl. Stir in 1/2 cup stock and mustard; add to the pan. Cook for 1 minute, stirring constantly with a whisk. Add the remaining 1 cup stock and the vegetable mixture to the pan. Bring to a simmer; cook for 2 minutes. Remove from heat; stir in the chopped parsley and chopped thyme. Serve the chicken with the sauce and vegetables.
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