Herbed Chicken Thighs With Vegetable-Wine Sauce Recipe
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 |
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
Directions
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.
Chef
