Target: 6 × 4 inches · landscape

Mustard Chicken, Mashed Potatoes & Snap Peas

50 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken thighs

□ 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces

□ 8 oz sugar snap peas, strings removed

□ 1 small shallot, finely minced

□ 1/2 cup low-sodium chicken stock

□ 2 tbsp Dijon mustard

□ 1 tbsp whole-grain mustard

□ 1/4 cup heavy cream

□ 4 tbsp unsalted butter, divided

□ 2 tbsp olive oil, divided

□ 1/2 tsp kosher salt, plus more for the potato water

□ 1/4 tsp freshly ground black pepper

1. Simmer potatoes in salted water until tender. Dry chicken well and season with salt and pepper.

2. Sear chicken in oil over medium-high, 5–7 minutes per side to 165 F. Rest 5 minutes.

3. Soften shallot in the skillet; reduce stock, then whisk in Dijon, whole-grain mustard, and cream. Drain and mash potatoes with butter and cream.

4. Quickly sauté snap peas until bright and crisp-tender. Add chicken juices to sauce, adjust with cream or stock, and serve.

Cook’s note: Leave the browned bits in the skillet; they give the mustard sauce its deep savory base.