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Herbed Chicken Thighs With Vegetable-Wine Sauce

Healthycooking's picture
Ingredients
  Chicken thighs 2 1⁄2 Pound
  Dried thyme 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chablis/Dry white wine 1 Cup (16 tbs)
  All purpose flour 3 Tablespoon
  Water 3 Tablespoon
  Shredded carrot 1⁄4 Cup (4 tbs)
  Shredded squash zucchini 1⁄4 Cup (4 tbs)
  Sliced green onion 2 Tablespoon
Directions

Trim excess for from chicken; place chicken in a 13- x 9- x 2-inch baking dish.
Sprinkle with rhyme, rosemary, basil, and pepper.
Pour wine around chicken.
Cover and bake at 350° for 45 minutes.
Uncover and bake 15 minutes.
Remove chicken to a warm platter, using a slotted spoon.
Combine flour and water to form a smooth paste.
Place cooking juices in a small saucepan, stir in flour paste.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Remove from heat.
Coat a small skillet with cooking spray; place over medium-high heat until hot.
Add carrots, zucchini, and onion; saute until tender.
Stir sauteed vegetables into sauce.
Spoon sauce evenly over chicken to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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