E A SY E VE RY DAY Cooking
COMFORT FOOD
Crispy mustard chicken ACTIVE 25 MIN ● TOTAL 30 MIN SERVES 4
4 Tbsp olive oil 2 Tbsp fresh lemon juice 1 Tbsp Dijon mustard Kosher salt and pepper ½ cup fresh flat-leaf parsley, chopped 2 tsp fresh thyme leaves 8 small chicken thighs (about 2¼ lbs total) 10 cloves garlic, 8 left in their skins, 2 peeled and smashed 1½ lbs medium Yukon gold potatoes (about 6), quartered
2 47
$ .
PER SERVING
1 In a large bowl, whisk together 2 Tbsp oil, the lemon juice, mustard and ¼ tsp each salt and pepper; stir in the parsley and thyme. Add the chicken and garlic (in their skins) and toss to coat; let sit for 10 minutes. 2 Place the potatoes and smashed garlic in a large pot. Add enough cold water to cover and bring to a boil. Add 1 tsp salt, reduce heat and simmer until just tender, 15 to 18 minutes. Reserve ½ cup of the cooking liquid, drain the potatoes and garlic, and return them to the pot. Mash with the remaining 2 Tbsp oil, ¼ tsp each salt and pepper, and 2 Tbsp of the reserved cooking liquid (adding more liquid as necessary). 3 While the potatoes are cooking, heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place the chicken, skin side down, in the skillet and spoon the garlic cloves around it. Place a medium skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook until the skin is golden brown and crisp, 8 minutes. 4 Remove the cans and top skillet, turn the chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the potatoes. PER SERVING 826 CAL, 58.5 G FAT (15.5 G SAT FAT), 225 MG CHOL, 570 MG SOD, 42 G PRO, 35 G CAR, 4 G FIBER
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womansday.com
December 2016/January 2017
