Herbed Chicken Thighs With Vegetable-Wine Sauce
|Chicken thighs||2 1⁄2 Pound|
|Dried thyme||1⁄2 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|All purpose flour||3 Tablespoon|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Shredded squash zucchini||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
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 350Â° 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.