Updated Feb 23, 2017Chatelaine
olive oil, divided
small button mushrooms
6 to 8
skinless, boneless chicken thighs, (about 450 g)
medium carrots, cut into thirds
medium onion, diced
garlic cloves, minced
1 1/2 tbsp
1 1/2 cups
- HEAT 3 tsp of the oil in a large frying pan over medium-high. Add mushrooms and 1/2 tsp of the salt and cook until browned, 6 min. Transfer to a bowl.
- ADD remaining 1 tsp oil to pan, then sprinkle remaining 1/2 tsp salt and pepper over chicken. Add chicken and cook until browned on both sides, 4 min. Transfer to a plate.
- REDUCE heat to medium. Add carrots, onion, thyme and garlic and cook 4 min. Stir in flour and cook 1 min.
- ADD wine, stirring until thickened, 1 min. Add chicken and broth, and boil. Reduce heat and simmer, turning halfway, 15 min. Add green beans and mushrooms, and cook, covered, 5 min.
NutritionCalories 269, Protein 26 g, Carbohydrates 16 g, Fat 11 g, Fibre 4 g, Sodium 911 mg. Excellent source of vitamin A
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