How good would this be on a gusty, fall night?
After making our roasted chicken three times over the past two weeks, we- along with a very finicky Parker Lee- can confirm that it’s fabulous! I mean, how many one-pot dinners sneak in root vegetables, dark leafy greens, fruit and a lean protein?
Of course, we had you in mind. Working newlyweds and parents deserve a little love- in the form of a hot, hearty meal- at the end of the day. Even better if there’s a final, elegant touch like our mustard cream sauce.
Here, we’re cooking the chicken & veggies and creating a sauce at the same time. (Did you know you were such a skilled saucier? That’s what you’d in a restaurant kitchen…) The Safeway “O” Organics broth does the heavy lifting, helping the chicken thighs stay moist as they cook along while also infusing the apples and potatoes with a little savory goodness. When you pop the pan out of the oven, all you do is finish off the pan juices with dijon and a sour cream for a light, bright finish.
Genius! Now pass the chef a glass of wine!
- 6 Safeway® chicken thighs
- 2 cups Safeway Chicken Broth
- 12 small red potatoes
- 1 apple, cut into 8 equal wedges, seeds and core removed
- 5 garlic cloves, minced
- 5 branches fresh thyme or 1 teaspoon dried thyme
- 2 tablespoons O OrganicsTM Extra Virgin Olive Oil
- teaspoon kosher salt, plus more as needed
- freshly ground black pepper
- 1 tablespoon + 1 teaspoon O Organics Dijon Mustard
- 1 tablespoon Lucerne® sour cream
- preheat oven to 400˚
- Combine the potatoes, apple wedges, garlic, thyme, olive oil and salt in large oven-safe baking dish and mix well to season. Spread the vegetables in a single layer on the base of the baking dish. Season the chicken on both sides with additional salt and pepper and arrange on top of the potatoes and apples. Add the chicken stock and place in the oven to cook for 40 minutes or until the chicken is tender.
- Divide the chicken, potatoes and apples between four plates and strain the liquid that remains in the baking dish into a small bowl and whisk in the Dijon mustard and sour cream, beating until smooth. Season to taste with salt and pepper and pour the sauce over the chicken.