Skillet Mustard Chicken With Spinach and Carrots
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2garlic cloves, finely grated or mashed to a paste
- 1½teaspoons kosher salt, plus more as needed
- 1½teaspoons ground coriander
- ¾teaspoon black pepper
- 2½pounds bone-in, skin-on chicken thighs (6 or 7 thighs)
- 1bunch scallions, trimmed
- 3medium carrots (about 6 ounces)
- 4tablespoons/60 grams unsalted butter (½ stick)
- 1sprig fresh oregano, marjoram or rosemary
- ⅔cup chicken stock
- ½cup good dry white wine
- 2tablespoons Dijon mustard
- 5ounces baby spinach
- 1cup chopped fresh dill
- Fresh lemon juice, for serving
Nutritional analysis per serving (6 servings)
587 calories; 43 grams fat; 14 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 37 grams protein; 778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
- Step 2
Thinly slice the scallions. Peel carrots if you like, and cut into ½-inch pieces (about 1 cup).
- Step 3
Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
- Step 4
Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
- Step 5
Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
- Step 6
Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
- Step 7
If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.
Private Notes
Comments
When I have to cook for folks who cannot eat anything in the garlic/onion and related families I find that FENNEL is not only a fine substitute, but provides a depth/dimension of flavor that has resulted in often a superior tasting dish. For example, my chicken Provençal is now fennel laden and garlic free (to accolades & return diners)
Really terrific flavors. Melissa knocks it out of the park as per usual. Made pretty much as written though I added a can of drained, rinsed white beans before putting the pan in the oven. One note, I didn’t feel the extra two tablespoons of butter were needed as the chicken rendered plenty of fat during browning.
This has fast become a favourite recipe in our family! I find the chicken thighs need 30 mins. in the oven (rather than 20 mins). Because of this, I skip the step where the carrots simmer in wine/stock for 5 mins on the stovetop, as they will be cooked longer in the oven. Also, I sub the wine with extra stock, and I make at least double the quantity of carrots. It's such a fabulous recipe! It heats up well for leftovers, as well.
I tried this once with bone-in thighs and once with boneless, and boneless was better.
Very flavorful. Used two bunches of fresh carrots and doubled the spinach.
This odd prep resulted in a great weeknight dinner. The dill is a must. We added twice the spinach, and would double the carrots next time, but this was fresh, healthy, and delicious. I skinned 2 of the thighs to cut down on fat, and found that this is one of those recipes where you don't really miss the skin.