I tend to look through these magazines and then file them in a bookcase that is in the walk in closet in my bedroom. I often forget they are there. I have promised myself that I am going to make an effort to use them more often and so this morning I grabbed this one and picked a few things I wanted to make from it.
There was this one and another one. I couldn't find the ingredients for the other one and so ended up making this. I love chicken thighs and I love potato salad. I was not disappointed.
I was intrigued by the method used to cook the chicken. Bone in, skin on, chicken thighs are opened out, brushed on the underside with some Dijon mustard and cooked, skin side down in a skillet beneath the weight of a heavier skillet placed on top. You can put a brick or some large cans in the top skillet to weigh it down even more.
This results in a lovely crisp skin. Believe it or not the chicken cooks through perfectly in about 15 minutes, tops.
While it is cooking you make a simple potato salad, which has the most delicious herbed vinaigrette dressing. You can see a close-up of it below. Trust me when I tell you that it is fabulously tasty. I do so love a vinaigrette dressed potato salad, don't you?
The recipe is sized for two, but can very easily be doubled or even tripled to serve more people. The combination of the simple fresh flavors of the salad, along with that crispy skinned chicken was for lack of a better word, amazing!
- 3/4 pound (12 ounces/340g) yellow new potatoes (about a dozen)
- fine sea salt and fresh ground black pepper
- 2 medium, bone in, skin on, chicken thighs
- 1 tsp Dijon mustard
- 1 TBS extra virgin olive oil
- 1 TBS white wine vinegar
- 2 tsp prepared horseradish
- 1 spring onion, trimmed, washed and finely chopped
- 2 tsp finely chopped fresh dill
- 2 small radishes, trimmed and finely sliced
- 2 TBS fresh flat leaf parsley, chopped
If you enjoy simple chicken dinners that don't take a lot of effort or time and that are perfectly sized for two people, you might also enjoy the following:
CREAMY GARLIC CHICKEN - Juicy and tender, flavor filled chicken breasts, nicely browned, cooked and served with a fabulously tasty creamy garlic gravy. Simple ingredients put together in the most delicious way. This goes really well with fluffy mashed potatoes.
PARMESAN CHICKEN BAKE - Three simple ingredients and some seasoning, put together simply and baked to perfection. The chicken is tender and juicy, and filled with flavor. Some extra cheese is sprinkled on top to give added crunch. This goes together and cooks quickly. All you need on the side is a few vegetables and perhaps some potatoes or rice.
Crispy Mustard Chicken with Spring Potato Salad
Ingredients
- 3/4 pound (12 ounces/340g) yellow new potatoes (about a dozen)
- fine sea salt and fresh ground black pepper
- 2 medium, bone in, skin on, chicken thighs
- 1 tsp Dijon mustard
- 1 TBS extra virgin olive oil
- 1 TBS white wine vinegar
- 2 tsp prepared horseradish
- 1 spring onion, trimmed, washed and finely chopped
- 2 tsp finely chopped fresh dill
- 2 small radishes, trimmed and finely sliced
- 2 TBS fresh flat leaf parsley, chopped
Instructions
- Scrub your potatoes and then put them into a saucepan. Cover with cold water. Bring to the boil, add 1/2 tsp salt and then reduce the heat and simmer for 12 to 15 minutes, until tender.
- Drain well. Rinse under cold running water to cool off and then drain again.
- While the potatoes are boiling, place the chicken into a cold, large, heavy bottomed skillet, skin side down. Brush the underside with the mustard, dividing it equally amongst the two pieces of chicken. Place a piece of aluminum foil on top.
- Place another skillet on top of the chicken and then weigh it down with 4 or 5 heavy cans.
- Cook the chicken over medium heat until the skin is nicely browned. This will take about 10 to 12 minutes.
- Remove the cans, the top skillet and the foil. Flip the chicken over and continue to cook, uncovered, until cooked through. This will take another 2 to 3 minutes more.
- While the chicken is cooking, whisk the oil and vinegar together in a bowl with the horseradish. Stir in the spring onions and dill.
- Halve or quarter the potatoes, depending on their size. Place them into the bowl. Toss together with the vinaigrette. Taste and adjust seasoning with salt and pepper as desired.
- Fold in the radishes and parsley and serve along with the cooked chicken.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 1 1/3 cups (160g) grated mature cheddar cheese (sharp), divided
- 2 1/2 cups (300g) plain all purpose flour
- 3 tsp baking powder
- 1/4 -1/2 tsp salt
- 1/2 tsp cracked black pepper
- 4 1/2 TBS (60g) cold salted butter
- scant 1 cup (200ml) whole milk, plus 3 TBS to brush
- 1/3 cup (16g) finely chopped fresh chives
Cheddar Cheese & Chive Scones
Ingredients
- 1 1/3 cups (160g) grated mature cheddar cheese (sharp), divided
- 2 1/2 cups (300g) plain all purpose flour
- 3 tsp baking powder
- 1/4 -1/2 tsp salt
- 1/2 tsp cracked black pepper
- 4 1/2 TBS (60g) cold salted butter
- scant 1 cup (200ml) whole milk, plus 3 TBS to brush
- 1/3 cup (16g) finely chopped fresh chives
Instructions
- Preheat the oven t0425*F/220*C/ gas mark 7. Line a baking tray with baking parchment and set aside.
- Whisk the flour together in a bowl with the baking powder, pepper, and salt. Grate in the cold butter and then quickly rub it into the flour mixture with your finger tips using a snapping motion until the mixture resembles coarse bread crumbs with some pea sized bits.
- Stir in most of the cheese and the chives, mixing everything well together. (Reserve about 1/3 cup of cheese/40g to sprinkle on top at the end.)
- Pour in the milk and mix to a shaggy dough, using a fork. You may need more or less milk. The dough should not be really wet, but it should all come together as well.
- Tip out onto a lightly floured clean countertop and knead gently a couple of times. Pat into a rectangle. Fold the sides over the center and pat out again. Repeat two times more.
- Pat or roll out to a rectangle that is about 1 1/2 inches thick. Using a four inch floured cutter, stamp out 6 to 8 large scones, using a sharp up and down motion. Do not twist.
- Place, well spaced apart, on the baking sheet. Brush the tops with the extra milk and sprinkle the reserved cheese over top.
- Bake in the preheated oven for 15 to 20 minutes, until well risen and golden brown. Remove from the oven and leave to cool slightly before serving, if serving warm.
- Store any leftovers in an airtight container for up to three days. These may be frozen for up to 3 months (baked or unbaked) so long as they are tightly covered.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
- 1 1/2 TBS light olive oil or avocado oil
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 TBS minced fresh dill
- 2 TBS minced fresh chives
- 1/2 pound (8 ounces/227g) fresh baby spinach, washed and dried
- 1/2 cup (4 ounces/105g) basmati rice, uncooked
- 1 cup (240ml) vegetable broth
- salt and black pepper to taste
- 2 TBS butter or plant butter
- 1 TBS chopped fresh dill
- 1/2 tsp fresh lemon zest
- 1 TBS fresh lemon juice
- freshly ground black pepper
Spinach Rice
Ingredients
- 1 1/2 TBS light olive oil or avocado oil
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 TBS minced fresh dill
- 2 TBS minced fresh chives
- 1/2 pound (8 ounces/227g) fresh baby spinach, washed and dried
- 1/2 cup (4 ounces/105g) basmati rice, uncooked
- 1 cup (240ml) vegetable broth
- salt and black pepper to taste
- 2 TBS butter or plant butter
- 1 TBS chopped fresh dill
- 1/2 tsp fresh lemon zest
- 1 TBS fresh lemon juice
- freshly ground black pepper
Instructions
- Heat the oil in a medium/large saucepan over medium high heat. Once hot, add the onion. Cook, stirring frequently, until the onion has softened and begun to brown.
- Stir in the garlic, first amount of dill and the chives. Cook for another minute or two.
- Start adding the spinach a handful at a time. Once it wilts add more, until all of the spinach has been added and is wilted.
- Stir in the rice and vegetable broth. Season as needed. Bring to the boil and then reduce to a simmer. Simmer, covered, on medium low for 15 minutes. Turn off burner.
- Uncover, dot with the butter. Recover and leave to sit on the heat of the burner for a further 5 minutes. This will allow the butter to melt and make sure the rice has totally cooked.
- Pile into a heated serving bowl, top with the finishing ingredients and serve immediately, forking the garnishes through the rice just before plating up.
Did you make this recipe?
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Social Icons