Braised Chicken Thighs with Mustard and Chestnuts

chestnut mustard chicken food lover's cleanse 2015 healthy

Sara Dickerman

4, plus leftover chicken for lunch Servings

Source

Ingredients

5 skinless, boneless chicken thighs (1¼ lb.)

Kosher salt and freshly ground pepper

1 tablespoon olive oil

2 leeks, sliced into ½” rings

1 cup homemade chicken stock or low-sodium chicken broth, divided

1 cup cooked chestnuts, quartered

2 tablespoons whole grain mustard

Method

Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.

Reduce heat to medium, add leeks to skillet, and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add 2 Tbsp. stock and scrape up any browned bits from bottom of skillet. Stir in chestnuts and remaining stock and return chicken to skillet. Simmer, covered, until chicken is cooked through, 10–15 minutes. Reserve 1 chicken thigh for tomorrow’s lunch.

Stir mustard into sauce and season with salt and pepper.