SKILLET-ROASTED GARLIC DIJON CHICKEN
RECIPE TYPE
Chicken
SERVES
4
Prep Time: 10 min
Cook Time: 25 min
Ingredients
1 head garlic
8 small Longo’s Bone-In Chicken Thighs (about 750g)
1 1/2 cups Longo’s Essentials Chicken Broth
4 tsp Longo’s Dijon Mustard
1 container (400g) Longo’s Red Skinned Roasted Garlic Mashed Potatoes
Directions
Separate and peel cloves of garlic to get about 10 cloves.
Heat 2 tbsp of Longo’s Mediterranean Extra Virgin Olive Oil in large nonstick skillet over medium heat. Add garlic; cover and cook, shaking pan gently, for 5 minutes or until starting to become golden and softened. Pour garlic and oil into small bowl.
Sprinkle chicken all over with 1/2 tsp each salt and pepper. Place skillet over medium-high heat and brown chicken on both sides. Reduce heat to medium.
Meanwhile, remove garlic cloves from oil and reserve oil for another use. Mash garlic cloves with fork and stir together with chicken broth and mustard. Pour into skillet with chicken and stir to combine. Bring to a simmer and cook, turning chicken occasionally, for about 15 minutes or until chicken is no longer pink and thermometer registers 165°F.
Warm potatoes per package instructions and serve with chicken. Spoon sauce overtop of both, if desired.
NUTRITIONAL INFORMATION
Per serving: 440 calories
Protein 31g | Fibre 0g |
Fat 30g | Sugar 6g |
Carbs 8g | Sodium 830mg |
