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Weeknight Cooking – Have A Good Dinner (Part 1) - Lemon-mustard chicken with chive mashed potatoes

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Lemon-mustard chicken with chive mashed potatoes

Lemon-mustard chicken with chive mashed potatoes
Lemon-mustard chicken with chive mashed potatoes

·         Active: 25 min

·         Total: 40 min

·         Serves: 4

Ingredient

·         1½ pounds Yukon gold potatoes, peeled and quartered Kosher salt

·         ½ cup sour cream

·         3 tablespoons unsalted butter, at room temperature

·         2 tablespoons chopped fresh chives

·         Freshly ground pepper

·         8 skin-on, bone-in chicken thighs (about 2½ pounds)

·         1 tablespoon dijon mustard juice of 1 lemon

·         2 cloves garlic, grated

·         1 tablespoon extra-virgin olive oil

·         1 teaspoon chopped fresh thyme

·         1 bunch broccolini, trimmed

Recipe

1.    Preheat the oven to 450˚. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve ¼ cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.

2.    Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.

3.    Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.

Nutrition: Per serving: Calories 623; Fat 36 g (Saturated 15 g); Cholesterol 158 mg; Sodium 296 mg; Carbohydrate 33 g; Fiber 2 g; Protein 37 g

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