Crispy Chicken Thighs with Lemony Escarole Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
A dish inspired by classic French flavors, these irresistibly crisp chicken thighs are seasoned with tart lemon, tangy mustard, and pungent garlic.
Ingredients
1 tbsp. olive oil
8 small chicken thighs
kosher salt
Pepper
8 clove garlic
2 sprig fresh rosemary
1/4 c. fresh lemon juice
1 tbsp. Dijon mustard
1/2 bunch escarole
1 can small white beans
Instructions
Heat the oil in a large skillet over medium heat. Season the chicken with 1/2 teaspoon each salt and pepper and cook, skin-side down, until the skin is golden brown and crisp, 7 to 8 minutes.
Turn the chicken, add the garlic and rosemary to the skillet, and cook until the garlic is golden brown and the chicken is cooked through, 5 to 6 minutes more. Transfer the chicken to plates.
Add the lemon juice and 1/4 cup water to the skillet and cook, scraping up any brown bits, for 1 minute; stir in the mustard. Add the escarole and beans and cook, tossing, until the beans are heated through and the escarole begins to wilt around the edges, about 1 minute. Serve with the chicken.
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