This was my stove-top last night. To the left the chicken was simmering away in a sauce that’s sort of a spin on honey mustard and oh-so good. I had just added the cooked potatoes to the cauliflower and they were waiting to get pureed. In the back green beans were steaming.
These fresh herbs came out of my garden and transformed dinner for sure. The cauliflower potato mash wouldn’t have been the same without the slight-oniony flavor of the chives. The parsley added a nice freshness to the tangy chicken and the rosemary went into the maple dijon sauce the chicken cooked in.
I always forget to take pictures of the finished product (part of the reason I haven’t posted for awhile) but I did snap one pic before digging in!
Maple Dijon Chicken
- about 1.5 pounds boneless-skinless chicken thighs
- 1/3 cup dijon mustard
- 1/4 cup pure maple syrup
- 1 tablespoon rice wine vinegar
- 2 teaspoons chopped fresh rosemary
- kosher salt and freshly ground pepper to taste
- chopped fresh parsley for serving
Method
- Heat a large skillet over med-high heat with a little EVOO. Salt and pepper the chicken thighs and cook on one side until a good sear develops.
- In the meantime mix the remaining ingredients in a small bowl. Flip the chicken over and add the sauce. Turn the heat down to med/med-low and cook for about 15-20 minutes, basting with the sauce from time to time.
slightly adapted from Table For Two Blog
And now for the mash!
Cauliflower Potato Mash
- 1 head cauliflower, cut into florets
- 5 small russet potatoes
- 1 cup chicken stock
- 1/4 cup half-n-half
- kosher salt and freshly ground pepper to taste
- 2 tablespoons (or so) chopped fresh chives, for serving
Method
- Peel and dice the potatoes and place them in a pot with just enough water to cover them. Cook until fork tender, drain.
- Meanwhile add the cauliflower florets into a large skillet with the chicken stock. Cover and bring to boil and simmer until soft.
- When the cauliflower and potatoes are done add the potatoes into the skillet with the cauliflower. Add the half-n-half, salt and pepper. Using an immersion blender, blend until chunky. If mixture is too dry add a slash of chicken stock. Top with chives when serving. No butter needed but it can be added if you wish!
