Dijon Chicken with Carrots
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 375 |
| pro | 35 g |
| total fat | 20 g |
| sat. fat | 5 g |
| carb | 14 g |
| fibre | 3 g |
| chol | 147 mg |
| sodium | 751 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 22 |
| vit A | 144 |
| vit C | 22 |
| folate | 15 |
You can use smooth Dijon mustard instead of the grainy, but the grainy does add texture.
Ingredients
- 1/4 cup minced fresh parsley
- 2 tbsp Dijon mustard
- 2 tbsp grainy Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 skinless chicken thighs
- 2 tbsp vegetable oil
- 2 onions, thinly sliced
- 1/2 tsp dried thyme
- 3 carrots, thinly sliced diagonally
- 1 cup chicken stock
- 1 tbsp all-purpose flour
- 1 tbsp butter, softened
Preparation
In shallow bowl, combine 1 tbsp (15 mL) of the parsley, the Dijon mustard, grainy mustard, salt and pepper. One at a time, press chicken thighs in mixture, turning to coat.
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, in batches and turning once. Transfer chicken to plate. Drain off fat in pan.
Add remaining oil to pan; fry onions, thyme and carrots over medium heat until softened, about 4 minutes. Add stock. Return chicken to skillet and bring to boil; cover and simmer over medium heat until juices run clear when chicken is pierced, about 40 minutes. With slotted spoon, transfer chicken, onions and carrots to platter; cover and keep warm.
In bowl, mash flour with butter; whisk into pan and boil over high heat, whisking, until thickened, about 2 minutes. Pour over chicken. Sprinkle with remaining parsley.
In large nonstick skillet, heat half of the oil over medium-high heat; brown chicken, in batches and turning once. Transfer chicken to plate. Drain off fat in pan.
Add remaining oil to pan; fry onions, thyme and carrots over medium heat until softened, about 4 minutes. Add stock. Return chicken to skillet and bring to boil; cover and simmer over medium heat until juices run clear when chicken is pierced, about 40 minutes. With slotted spoon, transfer chicken, onions and carrots to platter; cover and keep warm.
In bowl, mash flour with butter; whisk into pan and boil over high heat, whisking, until thickened, about 2 minutes. Pour over chicken. Sprinkle with remaining parsley.
Source : Canadian Living Magazine: October 2007
- Keywords : Main Course; Chicken; Dijon mustard; Skillet; Carrots;
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