Cooking, eating, Food

Budget-Friendly Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad


Chicken Recipe

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Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget-friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.

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Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 

INGREDIENTS

1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped

DIRECTIONS
  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ยผ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of the chicken and put heavy cans in a skillet (the contents wonโ€™t cook) to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.

food chicken recipe to enjoy dra martha castro noriega tijuana

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