Thyme and Dijon Mustard Chicken with Vegetable Bolognese

5.0/5 rating (1 votes)
Thyme and Dijon Mustard Chicken with Vegetable Bolognese

My dad brought over beautiful and fresh zucchini and I have 3 new recipes that came to me immedialty. I also have so much thyme and thought this dish was perfect for sitting outside with our friends at the lake.  A perfect paleo dinner for Everyday to Gourmet!

You can prepare the Vegetable Bolognese  earlier in the day and just warm when ready to serve. 

Enjoy...

Ingredients

  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon Dijon mustard
  • 4 bone-in chicken breast
  • 1 1/2 teaspoon sea salt, plus more
  • 1 teaspoon freshly ground pepper, plus more
  • 1/2 cup fresh thyme, removed from stem
  • 2 medium carrots, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 1 red bell pepper, stemmed, seeds and ribs removed, coarsely chopped
  • 2 cloves garlic, peeled and cut in half
  • 1/4 cup extra-virgin olive oil
  • 1 large zucchini, chopped (about 1 1/2 cup)
  • 1 medium eggplant, chopped (about 2 cups)
  • 1 8 ounce package bella mushrooms, sliced
  • 1 8 ounces package white mushrooms, sliced
  • 2 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 cup low-sodium chicken broth

Directions

  1. In a small bowl combine butter and dijon mustard.  Take the 4 chicken breast and place in a large bowl. Season with salt and pepper.  Rub butter and mustard mixture on chicken then top with thyme.  Cover and refrigerator for 1 hour.

     

  2. In a food processor add in carrots, onion, bell pepper and garlic.  Pulse until finely chopped.

  3. In a large pan add in olive oil.  Once hot add in carrot mixture and cook for about 3 minutes.  Add in zucchini, eggplant and continue cooking.  Add in about 1 teaspoon of sea salt and 1/2 teaspoon of freshly ground pepper.  Add in mushrooms then cover and let cook for about 5 minutes.

  4. Stir around then add in oregano, thyme and paste.  Bring to a high temperature then add in broth. Lower temperature, cover and let cook for 25-30 minutes.  Remove from heat and warm before serving.

  5. When ready to roast chicken heat oven to 400 degree F.  Place chicken on a roasting pan and bring to room temperature while oven is heating.  Roast for about 1 hour to 1 hour and 30 minutes.  The internal temperature should reach 160 degrees F in the thickest part of the breast.

     

  6. To serve taste Vegetable Bolognese for any additional seasonings then warm over medium heat.  Let chicken rest for a few minutes then cut off the bone.  Add Vegetable Bolognese  on the plate then top with slices of chicken.  Top with fresh parmesan cheese or fresh herbs.  

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