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.
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.
1 1/2 lb. yellow new potatoes (about 25)
Kosher salt and pepper
4 medium chicken thighs
2 tsp. Dijon mustard
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. prepared horseradish
2 scallions, finely chopped
1 tbsp. tarragon, chopped
2 small radishes, thinly sliced
1/4 c. flat-leaf parsley, chopped
- 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.
- While potatoes are cooking, season chicken with ¼ 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 won’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.
- 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.
- Fold parsley into potato salad and serve with chicken.