Try this recipe with steak or tempeh or even veal. Spoon any residual broth over the chicken before serving and remember to remove the rosemary sprig.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the onion in the pot. Add the pasta and 1/3 cup of water. Stir to coat the noodles and distribute them in an even layer.
Step 4
Add the chicken to the pot and lightly season with salt and pepper. Arrange the mushrooms in a layer on top of the chicken.
Step 5
In a measuring cup, mix the port, vinegar, Worcestershire sauce, mustard, olive oil, and 1 tablespoon of water. Stir with a whisk or fork to emulsify the mustard, then drizzle into the pot.
Step 6
Add the carrots and tuck the rosemary sprig into a crevice. Top with a layer of green beans.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 330
Step 9
Protein: 33g
Step 10
Carbohydrates: 35g
Step 11
Fat: 6g
Step 12
Cholesterol: 75mg
Step 13
Sodium: 135mg
Step 14
Fiber: 4g
