Skillet Mustard Chicken with Spinach and Carrots

Skillet Mustard Chicken with Spinach and Carrots from Melissa Clark New York Times Cooking

Since I do not have a subscription to New York Times Cooking (if you do please refer to her recipe) I cannot link you to the recipe.  I happened to get the recipe because they had a free month, ha!

This is an excellent recipe from Melissa Clark,  I did not serve this with anything because my husband and I enjoyed it as is.  But Melissa suggests serving over polenta, rice or with bread.  Your choice, all very good I am sure.

I made this last night and am making it again tonight because the flavors are just superb.

2 garlic cloves, finely grated or mashed to a paste

1-1/2 teaspoon kosher salt

1-1/2 teaspoons ground coriander

3/4 teaspoon black pepper

2-1/2 pounds bone-in, skin-on chicken thighs (anywhere from 5-7 depending on their size, I used 2-1/4 lbs. which is good for 2 people served with no starch)

1 bunch scallions, washed and trimmed

3 medium carrots (about 6-8 ounces)

4 tablespoons butter

1 sprig fresh oregano (or 1/2 teaspoon dried which is what I used) Melissa also suggests marjoram or rosemary. I don’t like rosemary, so and marjoram?

2/3 cup chicken stock (I like Swanson’s)

1/2 cup dry white wine, that you would drink, I always have Sauvignon Blanc

2 tablespoon Dijon mustard

5 ounces baby spinach

1 cup chopped fresh dill

fresh lemon juice

Heat oven to 425 degrees.  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, etc.

Thinly slice the scallions.  Peel the carrots and cut into 1/2 inch pieces.

Heat 12 inch ovenproof skillet over medium high.  When hot, add 2 tablespoons of butter.  When butter is melted, place chicken skin side down in skillet.  Cook, without moving, until skin has browned, about 5 minutes.  Transfer chicken, skin side up to place.

Reduce heat to medium and stir in remaining 2 tablespoons butter, along with scallions, oregano and pinch of salt.  Cook until softened and lightly browned, 2-3 minutes.  Then stir in stock, wine and carrots scrapping stuff off of bottom of pan.  Bring liquid to a simmer.  Cover pan and cook 5 minutes.

Meanwhile, brush the chicken all over with the mustard.  Nestle chicken into skillet skin side up.

Transfer skillet to oven and cook uncovered, until chicken is cooked through about 25 minutes.  Remove pan from oven USING POTHOLDERS and transfer chicken to a plate.

Still using POTHOLDER on handle, stir in spinach, dill and pinch of salt and stir until greens are wilted.  Nestle in chicken pieces into spinach, carrot, sauce and sprinkle with lemon juice.

Serve.

garlic, kosher salt, coriander, pepper:

stirred together and rubbed on chicken:

mise en place:

butter in skillet then chicken:

set chicken aside:

butter, scallions and oregano:

3 minutes:

add stock, wine, carrots, scraping bottom:

mustard on chicken:

chicken back in skillet:

chicken in oven:

after 25 minutes:

remove chicken and stir in spinach, dill:

spinach and dill wilted:

add chicken back in and sprinkle with lemon juice:

serve 🙂