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Categories:
butter chicken thighs red potatoes chicken broth white wine broth lemon juice rosemary thyme salt freshly ground black pepper cornstarch
Viewed: 55 - Published at: 5 years agoIngredients
- 1 tablespoon butter reduced calorie tub
- 3 ounces skinless boneless chicken thighs
- 10 ounces red potatoes scrubbed and cubed
- 1/2 cup low sodium chicken broth
- 1 ounce dry white wine
- broth
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried rosemary crushed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
Method
- Place butter in 8 inch baking dish. Microwave on high 20 seconds, until melted. Arrange chicken thighs around outside edges of dish; place potatoes in center. With vented cover, microwave on high 3 minutes.
- Meanwhile, in small bowl, combine broth, wine, lemon juice, rosemary, thyme, salt and pepper; pour over chicken and stir. Cover and microwave on high 6 to 8 minutes longer, or until chicken is cooked through. Let stand, covered, 5 minutes. With slotted spoon, remove chicken and potatoes to serving platter; cover and keep warm.
- Dissolve cornstarch in 1 tablespoon water. Stir cornstarch into cooking liquid. Cover and microwave high 2 minutes, stirring once until thickened. Spoon sauce over chicken. Serves 4.
