Mustard Braised Potatoes w/Chicken Thighs

Name: Mustard Braised Potatoes w/Chicken Thighs
Ingredients: ½ bunch parsley (1.2 oz | ¾ cup | 34 g), roughly chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 to 6 chicken thighs (6 oz | 170 g each), bone in and skin on; 2 Tbsp (30 g) mustard (whole-grain or Dijon or a mix); 2 Tbsp (30 g) mustard (whole-grain or Dijon or a mix); Neutral oil; 3 sprigs thyme, left whole (optional); 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; 3 garlic cloves (0.6 oz | 21 g), minced (optional); 2 Tbsp (30 g) mustard (whole-grain or Dijon or a mix); 1 cup (240 ml) white wine; 1 cups (240 ml) chicken stock or water; 1 cups (240 ml) chicken stock or water; 2 lb (910 g) fingerling potatoes or any sort of small potato, cut in half unless they are very small; 2 lb (910 g) fingerling potatoes or any sort of small potato, cut in half unless they are very small

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

There is a longing in our times for fast, easy dinners that don’t dirty up a bunch of dishes. This is my favorite dinner to meet all of those needs. Serve it with a green salad on the side or, if you want some cooked greens, fold 1 bunch of stripped and cut kale leaves into the potatoes. The variations use the same open cooked technique to allow the cooking liquid to evaporate off as the potatoes soften.

Ingredients

Dinner
Gluten-free

Ingredients

Method