Dijon Chicken with Sautéed Leeks and Rainbow Chard

Crispy chicken with spicy greens is one of my favorite food combinations, and it’s also ridiculously easy to prepare. This particular chicken recipe is one of my go-to’s because it doesn’t involve a lot of work and because I almost always have everything I need already in the house – and you probably do too. If you don’t have any wine, you can use a full cup of chicken stock, and if you don’t have any stock, you can use a full cup of wine. You can also change out the dried herbs to suit what you have on hand.

The color in the rainbow chard is bright, fun, and most of all summery. I like to use leeks instead of onions because they are sweeter and milder. Nick’s a big fan of spice, so I made sure to add red pepper to the greens as well as the chicken. When it’s all said and done, this dish looks and tastes like you’ve been in the kitchen all day. The recipe below serves four, one thigh per person.

Dijon Chicken with Sautéed Leeks and Rainbow Chard

  • 4 chicken thighs, bone-in with skin
  • salt and pepper, to taste
  • 1/2 cup dijon mustard
  • 1 1/2 tsp red pepper flake, divided
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 3 medium leeks, cut into half moons
  • 1 bunch rainbow chard, leaves and stems chopped
  • 5 scallions, roughly chopped
  • 4 cloves garlic, roughly chopped

Preheat the oven to 400 degrees.

Season the chicken with salt and pepper and brown them skin side down in skillet over medium-high heat. When the skin is browned and starting to get crispy, flip the chicken thighs and cook for another 3-5 minutes.

As the chicken cooks, mix the mustard with 1 tsp of the red pepper flake and the other dried herbs. Transfer the chicken, skin side up, to a glass baking dish. Cover the skin with the mustard mixture and pour in the stock and wine. Bake the chicken for 20-25 minutes, until it is done.

While the chicken bakes, sauté the leeks and the stems from the chard over medium heat. When they begin to soften, add the garlic, scallions, leaves from the chard, and the remaining red pepper flake. Add salt and pepper as desired. Cook until the leaves begin to wilt down and the other veggies are tender.

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