cazalea
[Seiko Moderator]
20974
I found another fast, single-pan dinner that hits the spot
This dish requires just carrots and chicken.
For the two of us, I had a pound of chicken thigh meat (skinless and boneless) and a package of "rainbow" carrots - white, orange and purple. All orange is okay too.
We served this with green beans and some home-made applesauce, and a Rosé wine. BTW a pound of chicken was too much so we have extra for lunch today.
I hope you try it and like it.
Peel 6-8 carrots, then slice them diagonally into equal-size pieces so they cook at the same rate.
Cut the chicken into large bite-size pieces (about the size of an ice cube; they will shrink as they cook).
In a large bowl mix together a tablespoon or two each of Dijon or Stone-ground mustard with olive oil, plus salt, pepper and a teaspoon of dried thyme.
Add the chicken and toss to coat everything evenly.
Heat a large oven-safe pan and brown the chicken pieces slightly 3-5 minutes, turn them and cook a few minutes longer.
Add the carrots and place the pan in a 400° F oven for 10 minutes then stir everything and return for another 10 minutes or until carrots soften and chicken is done.
In my cast iron skillet the oil and mustard were enough lubricant to ensure nothing stuck to the pan or burned.
We served this with green beans and some home-made applesauce, and a Rosé wine. BTW a pound of chicken was too much so we have extra for lunch today.
I hope you try it and like it.
Cazalea
I found another fast, single-pan dinner that hits the spot
This dish requires just carrots and chicken. For the two of us, I had a pound of chicken thigh meat (skinless and boneless) and a package of "rainbow" carrots - white, orange and purple. All orange is okay too. Peel 6-8 carrots, then slice them diagonally...
