Chicken with Mustard-White Wine Sauce and Spring Vegetables

Ingredients

• 12  baby carrots peeled
• 0.5 teaspoon pepper black divided freshly ground
• 1.5 cups chicken stock see unsalted divided (such as Swanson)
• 1 tablespoon dijon mustard 
• 1 tablespoon flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.8 teaspoon kosher salt divided
• 2.5 tablespoons olive oil divided
• 1 pound potatoes red halved lengthwise
• 1  rosemary sprig 
• 4 large shallots peeled quartered
• 1.5 pounds chicken thighs boneless skinless
• 2  thyme sprigs 
• 1 cup white wine 

Equipment

• bowl
• frying pan
• oven
• whisk
• stove

Directions

1. Place a jelly-roll pan in oven. Preheat oven to 425 (leave jelly-roll pan in oven as it preheats).
2. Combine first 3 ingredients in a bowl; drizzle with 1 1/2 tablespoons oil.
3. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well to coat.
4. Add vegetable mixture to preheated pan.
5. Bake at 425 for 30 minutes or until golden and almost tender, stirring once.
6. Heat a large ovenproof skillet over medium-high heat.
7. Add remaining 1 tablespoon oil to pan; swirl to coat.
8. Sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of chicken.
9. Add chicken to pan; cook 3 minutes. Turn chicken over.
10. Place pan in oven; bake chicken at 425 for 10 minutes or until done.
11. Remove from pan, and let stand 10 minutes.
12. Return skillet to stovetop over medium-high heat.
13. Add wine, thyme sprigs, and rosemary sprig; bring to a boil, scraping pan to loosen browned bits. Cook until liquid is reduced to 3 tablespoons (about 10 minutes).
14. Place flour in a small bowl. Stir in 1/2 cup stock and mustard; add to pan. Cook 1 minute, stirring constantly with a whisk.
15. Add remaining 1 cup stock and vegetable mixture to pan. Bring to a simmer; cook 2 minutes.
16. Remove from heat; stir in chopped parsley and chopped thyme.
17. Serve chicken with sauce and vegetables.