Recipe by teffymae
"This was something I discovered in my never-ending quest to find simple, one-pan recipes that serve a nice balance of protein and savory vegetables. I tend to keep cooked grains around that I just reheat and serve it over. Barley is my favorite, but it also goes well with quinoa, rice, couscous, etc. The sauce is delectable. I like to add in a splash of red wine vinegar to the marinade, as I feel it really brings the flavors to life. Enjoy!"
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dry white wine (such as Sauvignon Blanc)
red wine vinegar
salt, if needed
freshly ground black pepper
chopped fresh thyme
5 (3 ounce)
skinless, boneless chicken thighs
red potatoes, very finely diced
cremini mushrooms, chopped
fresh shelled green peas
This was most excellent. I had no wine or red wine vinegar so I used extra chicken broth and cider vinegar respectively. I also didn't have any mustard seed, so I just squirted in about a teaspoon and a half of spicy brown mustard. The taste was sensational! Just ta hint of mustard with the spice of thyme and all the other flavors made for a delicious meal. I live by myself and used six thighs, so I have two more meals out of this batch. I can't wait to eat them! This would be great to serve any company that I may have. Did I say this was delicious???
The flavor of this was actually really good. However, I baked it covered in tin foil, so the chicken came out kind of gray-ish. Next time I'm going to brown it first in a cast iron skillet, then add the veggies and bake it in the skillet. But like I said, the flavor was good and it was pretty easy to throw together.
This was ok. The flavor of the chicken was good. However the potatos need to be cut smaller than 1" square because they did not good through.
Not bad, just ok.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Peasy Chicken Bake
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 241
** Calories from Fat: 83
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