Chicken Thighs with Creamy Mustard Potatoes and Spinach
We served this potato spinach salad with roasted chicken thighs at a Taste of Granor Dinner. It would just as easily pair with a poached egg, seared piece of fish, or pork chop if you prefer.
Ingredients
4-6 chicken thighs, skin on
2-3 lbs of potatoes
1 -2 bag spinach
1 cup sour cream or creme fraiche
1/4 cup whole grain mustard
1/2 tsp salt
Method
- Heat oven to 425F
- Lay the chicken thighs skin side up on a baking sheet lined with tin foil
- Season liberally with salt and roast until the meat is cooked through and the skin is crispy (about 25 minutes depending on the size of the thigh)
- Boil the potatoes in heavily salted water until they are tender when pierced with a knife (about 30 minutes depending on size)
- Meanwhile combine the sour cream and mustard with a big pinch of salt
- When the potatoes are done, drain and lightly smash with your hands
- Toss with the spinach (allowing the heat from the potatoes to gently wilt the spinach) and the mustard sour cream
- Taste the potato mixture and adjust the seasoning as desired
- Serve alongside the chicken thigh (and maybe a green salad or roasted broccoli)
