Chicken with baked spring vegetables
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 21 G., saturated fats 6 G., proteins 45 G., carbohydrates 12 G., fiber 4 G., cholesterol 157 mg, sodium 577 mg, sugar 7 G.
Calories 430, total fat 21 G., saturated fats 6 G., proteins 45 G., carbohydrates 12 G., fiber 4 G., cholesterol 157 mg, sodium 577 mg, sugar 7 G.
The secret ingredient in this dish is dry vermouth. While it works similarly to dry white wine, the herbs and botanicals used to make vermouth add a more complex and nuanced flavor to the roasted vegetables, so it's not recommended to substitute it with regular wine. Store an opened bottle of vermouth in the refrigerator.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch of small carrots, greens removed (large carrots cut in half lengthwise)
- 1 small fennel root, halved lengthwise and cut into 1cm-wide wedges.
- 3 tablespoons extra-virgin olive oil
- 1 bunch asparagus (preferably thin), tough ends trimmed
- 3 skinless, boneless chicken breasts (220-280 g each)
- 1/3 cup dry vermouth or white wine
- 1/4 cup heavy cream
- 1 tbsp. grainy mustard
- 1 tbsp chopped fresh parsley
- 1 teaspoon white wine vinegar
We recommend
Recipes with similar ingredients: chicken breasts, asparagus, white wine, vermouth, cream, wine vinegar, whole grain mustard, fennel bulb, carrot
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). On a rimmed baking sheet, toss the carrots and fennel with 2 tablespoons of olive oil. Spread them in a single layer and sprinkle with salt and black pepper. Bake, stirring once, until tender and lightly golden, about 20 minutes. Add the asparagus, season with salt, and bake until bright green and crisp, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken with salt and black pepper on both sides, add it to the skillet, and cook until well-brown on the bottom, about 5 minutes. Flip and cook until browned on the other side, another 3-5 minutes. Carefully pour the vermouth into the skillet and transfer the skillet to the oven. Bake until the chicken is cooked through, 15-20 minutes.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. Return the pan to medium heat. Add the heavy cream and mustard to the remaining pan juices and cook, scraping up any browned bits. Simmer until the sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste, then stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and place on plates; pour the sauce over the top.
Categories:
Similar recipes
