Chicken with Spring Vegetables

I know it’s March, and technically, still winter, but even I am tired of the inconsistency with the weather. One day I’m wearing a down coat and the next I have a sunroof open with short sleeves. Is it just me or is the South experiencing a longer-than-normal winter??

In my desperate attempts to bring in spring early so maybe it will last longer, I zeroed in on this recipe in my latest Cooking Light because it read “spring vegetables” right next to “chicken” which I have an abundance of in the freezer.

It was a rich savory dish due to the addition of Dijon mustard with white wine in the sauce. I also had a brand spanking new pan that many people say creates the best pan sauces without the need for flour. This could be a win-win all around for me.

Chicken with Mustard-White Wine Sauce and Spring Vegetables

Ingredients

4 large shallots, peeled and quartered

12 baby carrots, peeled

1 pound small red potatoes, halved lengthwise

2 1/2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 1/2 pounds skinless, boneless chicken thighs

1 cup white wine

2 thyme sprigs

1 rosemary sprig

1 cup unsalted chicken stock, divided

1 tablespoon Dijon mustard

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme leaves

 

Directions

1. Place a sheet pan in oven. Preheat oven to 425° (leave sheet pan in oven as it preheats).
2. Combine shallots, carrots, and potatoes 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.
3. 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.
4. 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).  Stir in 1/2 cup stock and mustard in a bowl; add to pan. Cook 1 minute, stirring constantly with a whisk. Add remaining 1/2 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.