Ingredients per serving


Prepare the Chicken

  • Chicken, whole cut into 8 serving pieces about 3 3/4 lbs 1.0 each
  • Salt and Pepper, to taste
  • Olive oil 3.0 Tbsp
  • Butter 3.0 Tbsp
  • Handful of fresh thyme

Prepare the Vegetables

Finish the Dish

A traditional dish of pan roasted chicken with carrots, pearl onions and mushrooms in a creamy white wine sauce.



  1. Prepare the Chicken

    • Preheat oven to 350°F.
    • Season chicken with salt and pepper.
    • Heat olive oil in large pan over medium-high heat and brown chicken on all sides. Add butter and thyme to skillet and cook chicken a few more minutes until golden brown. Remove from skillet and set aside.
  2. Prepare the Vegetables

    • Sautée onions, mushrooms, carrots and garlic in same skillet until onions are caramelized. Reduce heat to low, add flour and cook, stirring constantly, 1 minute. Stir in wine and Maille Dijon Originale Mustard and cook until sauce is smooth.
  3. Finish the Dish

    • Arrange chicken, sauce, and vegetables in baking dish. Pour prepared Knorr Liquid Concentrated Base Chicken over ingredients until pan is about 3/4 full. Cover and bake 45 minutes or until chicken is well-cooked. Stir in cream and cook an additional 5 minutes or until heated through.