WOMANSDAYMAG MAY 2019 85
EASY EVERYDAY COOKING/ Cookbook
Weeknight Dinners
Tasty, family-pleasing recipes that don’t take a lot
of effort or ingredients.
1½ lbs 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
¼ cup flat-leaf parsley,
chopped(^1) 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.
(^2) 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 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.
3 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.
(^4) Fold parsley into potato
salad and serve with chicken.
PER SERVING 510 CAL, 27 G FAT (6.5 G
SAT), 35 G PRO, 450 MG SODIUM, 33 G
CARB, 4 G FIBER
Crispy Mustard Chicken
with Spring Potato Salad
ACTIVE 25 MIN. ● TOTAL 30 MIN.
SERVES 4
$
1.79
PER SERVING
COMFORT FOOD
in a cold skillet lets the fat render
slowly, resulting in crispy skin
without the need for extra oil.
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