Crispy Chicken Thighs with a Whole Grain Mustard Potato Salad

Crispy Chicken Thighs with a Whole Grain Mustard Potato Salad

• 1 lb yukon gold potatoes, cut in half or quartered if large

• 1/2 lb green beans, cut into 2” spears

• 1 bulb fennel, sliced in half, core removed, and thinly sliced

• 1 zucchini, thinly sliced

• 1/2 cup white wine vinegar

• 1 shallot, diced

• 2 Tbs. whole grain mustard

• large pinch of salt and pepper

• 1/2 cup olive oil

• 1 lb bone in, skin on chicken thighs, sprinkled with salt

Preheat oven to 400F.

Add the potatoes and a pinch of salt to a large pot. Cover the potatoes with cold water then bring to a boil. When boiling, cook the potatoes for about 7 to 10 minutes or until fork tender. Remove from water with a slotted spoon. In the same pot of boiling water add the green beans and blanch for 2 minutes or until bright green and fork tender. Remove and plunge into an ice bath.

In a small bowl add the vinegar and shallot. Mix well and allow mixture to sit for 2 minutes. Add the mustard, salt and pepper and mix well. Drizzle in olive oil and whisk to create an emulsification.

In a large bowl combine the potatoes, green beans, fennel, zucchini and preserved lemon. Drizzle with mustard vinaigrette and toss well, tasting for salt and pepper. Set aside.

Heat a medium saute pan over medium heat. Add olive oil and chicken thighs skin side down and brown for 4 to 6 minutes or until golden brown. Flip thighs and place in preheated oven. Cook for 15 minutes or until a meat thermometer reads 165°F.

Serve the chicken warm alongside a large spoonful of the potato salad.