Recipes of Kurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

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Chicken Drumsticks and Vegetables in Mustard-Tarragon Sauce

Monday, July 10, 2017
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Total time
1 hour
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Preparation time
15 minutes
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Portions
4

This comforting classic has a flavorful twist, mustard-tarragon sauce!

Ingredients
or2 tablespoons of oil, olive, salad or cooking (27 g)
or2 tsp of salt, kosher (12 g)
or1.25 tsps, ground of spices, pepper, black (3 g)
or1 1/4 lb of potatoes, red, flesh and skin, raw
or1 lb of carrots, large, raw
or1 Red onion
or1 Lemon
or3 cloves of garlic, raw (9 g)
or3/4 cup of dry white wine
or1/2 cup, whipped of cream, fluid, heavy whipping (60 g)
or1 tbsp. quick mixing flour
or1 tbsp. coarse grain Dijon mustard
or1.5 tbsps, leaves of spices, tarragon, dried (3 g)
or8 Drumsticks of tyson, Chicken, Drumstick, Raw (896 g)
Preparation
1.
Heat oven to 450 degrees F. Toss 1 tablespoon oil, 1 teaspoon salt, and 3/4 teaspoon pepper with potatoes and next 4 ingredients in a large roasting pan. Rub chicken with remaining 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoons pepper. Arrange on top of the vegetables in the pan. Pour wine into the pan.
2.
Bake at 450 degrees F for 45 to 50 minutes or until chicken is done and golden. Remove chicken and keep warm. In a small bowl, stir together cream and next 3 ingredients until smooth; stir into drippings in the pan with the vegetables. Bake 5 to 8 more minutes, stirring once, until thickened. Serve chicken with vegetables. Sprinkle with additional chopped tarragon, if desired.
Nutritional information
Per 100 gPer portion (600 g)% DRI
Energy104 kcal624 kcal31 %
Fat5 g27 g42 %
Fatty acids, total saturated1 g9 g43 %
Cholesterol42 mg251 mg84 %
Sodium250 mg1502 mg63 %
Carbohydrate11 g67 g22 %
Sugars3 g15 gremove
Fiber2 g11 g45 %
Protein8 g47 gremove