Ensure extra crispy skin in this super easy 30 minute dinner by starting the chicken skin side down in a cold pan.
- Yields:
- 4
- Total Time:
- 30 mins
Ingredients
- 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
Directions
- Step 1Place 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.
- Step 2While 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 chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten 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.
- Step 3In 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.
- Step 4Fold parsley into potato salad and serve with chicken.
COST PER SERVINGS: $1.79
PER SERVING 510 calories. 27 g fat (6.5 g saturated fat), 35 g protein, 450 mg sodium, 33 g carbs, 4 g fiber
What you'll need: Skillet ($60, amazon.com)
WD Test Kitchen Tip: Starting chicken skin side down in a cold skillet lets the fat render slowly, resulting in crispy skin without the need for extra oil.
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