Chicken With Mustard-White Wine Sauce & Spring Vegetables

15m
Prep Time

1h
Cook Time

1h 15m
Ready In

Recipe: #29583

May 30, 2018

Categories: Chicken, Carrot, Potatoes, Southern, Oven Bake, No Eggs, Non-Dairy, Wine, Boneless Pieces, Kosher Meat, Chicken Dinner, more

recipe by:
breezermom

"An all in one meal that combines the comfort of a warming dish with early spring vegetables."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (416.3 g)
Calories 536.7
Total Fat - 23.2 g
Saturated Fat - 5.2 g
Cholesterol - 255.1 mg
Sodium - 682.2 mg
Total Carbohydrate - 30.9 g
Dietary Fiber - 6.3 g
Sugars - 7 g
Protein - 48.2 g
Calcium - 100.5 mg
Iron - 7.3 mg
Vitamin C - 24.2 mg
Thiamin - 0.3 mg

Step 1

Place a jelly-roll pan in the oven. Heat the oven to 425°.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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.