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Herbed Chicken Thighs With Vegetable-Wine Sauce

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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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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1683 Calories from Fat 411

% Daily Value*

Total Fat 46 g70.2%

Saturated Fat 11.7 g58.5%

Trans Fat 1.2 g

Cholesterol 941.3 mg313.8%

Sodium 1040.2 mg43.3%

Total Carbohydrates 49 g16.2%

Dietary Fiber 6.5 g26.1%

Sugars 6.4 g

Protein 230 g459.7%

Vitamin A 173.2% Vitamin C 49.4%

Calcium 28.7% Iron 111.6%

*Based on a 2000 Calorie diet

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Herbed Chicken Thighs With Vegetable-Wine Sauce Recipe