Baked chicken Maryland with white wine and herbs

Baked chicken Maryland with white wine and herbs

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon olive oil
4 chicken maryland pieces, skin removed
4 garlic cloves, peeled
6 sprigs thyme
pepper, to taste
1 teaspoon herbes de provence
1 teaspoon dijon mustard
1/4 cup white wine
1/2 cup chicken stock
salad, to serve
brown rice, to serve

Method

  1. Preheat oven to 220ºC.
  2. Heat the oil in a large frypan over medium heat until hot. Add the chicken and brown well on all sides. Transfer, meatiest side up, to a baking dish large enough to hold the chicken comfortably.
  3. Arrange the garlic and thyme around the chicken and sprinkle with pepper and herbes de provence. Mix the Dijon mustard with the wine and stock and pour around the chicken. Bake, uncovered, for 30 minutes, until cooked through.
  4. Remove from the oven and let rest for 10 minutes before serving with brown rice and salad.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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