Herb and Wine Roasted Chicken
There's nothing better than a simply prepared, well-marinated and roasted chicken thigh with gravy. The ultra-savory chicken sits alongside farro with melted leeks and sautéed green beans with slivered almonds for a filling, balanced meal. But the real star of the dish — according to Chef Anthony — is the herb and wine-infused gravy, bringing a strong chicken flavor and richness to the entire meal.
Nutritional facts
Protein
34g
Carbs
44g
Calories
510kcal
Fat
23g
Ingredients
Chicken Thigh, Butter, Extra Virgin Olive Oil, Almonds, Whole Grain Mustard, Onion Powder, Garlic Powder, Farro, Herbs de Provence, Black Pepper, Garlic, Dijon Mustard, Corn Starch, Onion, Kosher Salt, Green Beans, Chicken Base, Leeks, White Wine
Contains milk, almonds, cereals containing gluten, wheat, soybeans, mustard.
Reviews
4.2
Based on 1579 reviews
James · 07/06/25
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About Anthony Nichols Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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