Pan Sautéed Chicken with Vegetables and Herbs Recipe

Pan Sautéed Chicken with Vegetables and Herbs Recipe

This Pan Sautéed Chicken with Vegetables and Herbs Recipe produces flavorful moist chicken and perfectly cooked vegetables. The flavors and aromas of thyme really set this dish off! This dish is best served over rice.

This recipe is property of GreatChefRecipes.com

Ingredients:
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 tablespoons all-purpose flour
4 bone-in chicken breasts
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound potatoes, cut into quarters
16 fresh whole baby carrots
1.5 cups chicken stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
chopped fresh thyme

Directions:
1. Combine black pepper, paprika and flour on a plate or in a bowl.
2. Coat the chicken with the flour mixture.
3. Heat the oil in a Dutch oven over medium-high heat.
4. Add the chicken and cook until its well browned on all sides.
5. Remove the chicken from the Dutch oven.
6. Preheat oven to 350 degrees F.
7. Add onions and potatoes to Dutch oven and cook for 5-minutes.
8. Add carrots, chicken stock, lemon juice and oregano and bring to a boil.
9. Return the chicken to Dutch oven and cover.
10. Bake for 20-minutes.
11. Uncover Dutch oven and bake for 15 more minutes.
12. Sprinkle with thyme and serve over rice.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Pinot Grigio Wine
This Pan Sautéed Chicken with Vegetables and Herbs Recipe is a flavorful dish that really pops with the fresh thyme. The perfect accompaniment to this dish would be a Pinot Grigio. A Pinot Grigio is a medium to full-bodied wine, with a rather low acidity and fairly neutral aromas. Follow the link to our wine review site to find our favorite Pinot Grigio wines-LetsHaveWine.com

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