Skillet Mustard Chicken With Spinach and Carrots

When I have to cook for folks who cannot eat anything in the garlic/onion and related families I find that FENNEL is not only a fine substitute, but provides a depth/dimension of flavor that has resulted in often a superior tasting dish. For example, my chicken Provençal is now fennel laden and garlic free (to accolades & return diners)

Really terrific flavors. Melissa knocks it out of the park as per usual. Made pretty much as written though I added a can of drained, rinsed white beans before putting the pan in the oven. One note, I didn’t feel the extra two tablespoons of butter were needed as the chicken rendered plenty of fat during browning.

This has fast become a favourite recipe in our family! I find the chicken thighs need 30 mins. in the oven (rather than 20 mins). Because of this, I skip the step where the carrots simmer in wine/stock for 5 mins on the stovetop, as they will be cooked longer in the oven. Also, I sub the wine with extra stock, and I make at least double the quantity of carrots. It's such a fabulous recipe! It heats up well for leftovers, as well.

I asked the butcher for bone-in thighs and came home with boneless, skinless ones. So I modified the recipe: I marinated them with the spices, garlic and the mustard, browned both sides in the pan and removed them to a plate. Then I browned the onions and braised the carrots using only wine, not stock. I added the thighs back and simmered, covered, on the stove for 10 min. Removed again, wilted the spinach and dill, and served. Pretty good. Lesson: no oven if using boneless thighs.

Wow wow wow. Make this! I added more carrots, used more dijon, and roasted baby potatoes in the oven to make a complete meal. DELICIOUS!

Sofia, I think leek, shallot or onion could all be substituted. Different flavor profile but would work.

For 2, used about 1 lb boneless skinless thighs, 1 large shallot, and a handful of carrot pieces. Otherwise followed the recipe as written. It was excellent and will go into regular rotation.

I used shallots, left out the spinach and dill. Delicious.

I subbed half of the carrots with chopped parsnip and added 1/4 tsp of Aleppo pepper and it was tasty af

I was eager to prepare this: few ingredients, few steps. Then I brought my packet of chick thighs home, and instead of 5 or 6 pieces, I had 4 uber thighs. So I left them to brown in first step for almost 10 minutes. Also, to accommodate to the larger pieces, I extended the oven time to 30 minutes. Much to my delight, those adjustments were enough, and the even carrots were not over cooked. I only had about 1/2 c of dill, and will use the full cup next time. This was delish, and a do-over.

Excellent, I definitely will make it again, as written. However, it was delicious even using substitutions available at home: boned skinless chicken thighs, frozen spinach, vermouth instead of wine, dried dill. The spices mixed amazingly. My husband says it was perhaps the best dish that he has had in years.

This is a must-make recipe and an especially tasty way to use up the plentiful spinach from my garden in spring! I’ve made it a bunch of times with variations, too, and all have yielded good results: shallots instead of scallion, whatever fresh herb sprig I have on hand, different/more/no greens. My family always gobbles down every last drop!

How about some kind of fresh chile for a little spice, like jalapeno, serrano, anaheim, cherry peppers, etc. Or maybe peeled, julienned, fresh ginger? Or thinly sliced radishes, which are also in the mustard family? There are lots of possibilities.

Sofia, I’d suggest using some allium that you DO like: leeks, maybe, or shallot, onion, etc.

Delicious flavors! When cooking down the sauce before adding the spinach, make sure thats its not watery - I left mine a little watery and it left the vegetables more soupy than desired. Definitely recommend serving over rice on a plate; I served in a large low bowl with bread and the chicken was difficult to slice in the bowl and the bread felt like an after thought.