Creamy Vegetables with Chicken
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 Chicken thigh
- 2 Tbsps olive oil
- 2 cups shallots
- ⅔ cup dry white wine
- ⅞ cup vegetable stock
- 1 ¾ cups Baby carrots
- 1.333 cups peas (frozen, thawed)
- 1.333 cups wide Beans (frozen, thawed)
- ½ cup Crème fraiche
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Season the chicken thighs with salt and ground black pepper. Fry in hot oil in a roasting dish on all sides until golden brown, then remove from the dish. Add the shallots to the dish and fry briefly. Deglaze with the wine and stock, then turn off the hob.
3.
Add the carrots and chicken to the dish. Season with salt and ground black pepper and cook in the oven for around 25 minutes. Baste the chicken with the sauce from time to time and add extra stock if necessary.
4.
Ten minutes before the end of the cooking time, add the peas and beans. If necessary, turn up the oven to get a crispy skin on the chicken pieces.
5.
Take the dish out of the oven and stir the crème fraîche into the sauce. Season to taste with salt and ground black pepper, sprinkle over the parsley and serve.
