Dill Dijon Chicken with Roasted Vegetables

Picture above shows Dill Dijon Chicken with Roasted Vegetables, a quick and delicious meal made with roasted tomatoes and mushrooms sautéed in a light wine garlic sauce.

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Dill Dijon Chicken Recipe

Ingredients (Serving 2-4)

1lb of Chicken Thighs
1 container of Mushrooms (I used Baby Bella’s)
5 Roma Tomatoes
1 clove of Garlic
3/4 cup of White Cooking Wine
1 tablespoon of Dijon Mustard
1/2 tablespoon of fresh Dill
1/4 cup of Olive Oil
1 tablespoon of Butter

Preparation

Broiling Tomatoes and Garlic

Preheat the oven to broil on low.
Slice tomatoes length wise and transfer to a baking tray line with aluminum foil. Drizzle the tomatoes with 2 tablespoons of olive oil, and then salt & pepper.
With a knife, carefully pound the clove of garlic to flatten. Keep the outer skin of the garlic on and add to the baking tray.
Broil the tomatoes and garlic until lightly browned (about 8-10 minutes), rotating the pan half way through (the tomatoes and garlic will be used later to make the sauce for the chicken).
Remove the outer shell of the garlic and lightly mash in a small mixing bowl with a spoon. Stir in 1 tablespoon of dijon mustard to the paste and set aside.

Preparing the Chicken and Sauce

While the tomatoes and garlic broil, add 1 tablespoon of olive oil to a large skillet pan over medium heat. Sauté the mushrooms until slightly shriveled and then transfer to a bowl.
In the same skillet pan, add an additional 1 tablespoon of olive oil. Season the chicken with salt and pepper and brown on both sides (about 2 minutes per side).
Add the wine, mushrooms, and dill to the pan. Reduce the heat, cover with a lid, and let simmer for 6 minutes.
Next, add the dijon garlic paste and tomatoes. Mash the tomatoes with a spoon to thicken the sauce. Let the chicken cook in the sauce for a few minutes and then transfer to a plate. Stir in 1 tablespoon of butter to the sauce. Pour the sauce over the chicken to serve. Garnish with fresh dill.

This recipe goes great with roasted vegetables (click here to view the recipe).

Cooking Preparations

Ingredients: (Chicken Thighs, Roma Tomatoes, Garlic, Fresh Dill, Mushrooms, Cooking Wine, Olive Oil, Dijon Mustard, and Salt & Pepper).

Broiling Tomatoes and Garlic

Steps 1-3:

Preheat the oven to broil on low.

Slice tomatoes length wise and transfer to a baking tray line with aluminum foil. Drizzle the tomatoes with 2 tablespoons of olive oil, and then salt & pepper.

With a knife, carefully pound the clove of garlic to flatten. Keep the outer skin of the garlic on and add to the baking tray.

Step 4: Broil the tomatoes and garlic until lightly browned (about 8-10 minutes), rotating the pan half way through (the tomatoes and garlic will be used later to make the sauce for the chicken).

Step 5: Remove the outer shell of the garlic and lightly mash in a small mixing bowl with a spoon. Stir in 1 tablespoon of dijon mustard to the paste and set aside.

Preparing the Chicken and Sauce

Step 1: While the tomatoes and garlic broil, add 1 tablespoon of olive oil to a large skillet pan over medium heat. Sauté the mushrooms until slightly shriveled and then transfer to a bowl.

Step 2: In the same skillet pan, add an additional 1 tablespoon of olive oil. Season the chicken with salt and pepper and brown on both sides (about 2 minutes per side).