Recipe: Dijon Chicken w/ Herb Roasted Sweet Potatoes

This is a great one to keep in your back pocket for a speedy weeknight supper. I could tell you all about how great it is, satisfying yadda yadda, yadda nourishing yadda, yadda yadda life-enriching or whatever. But you’ll just have to find out for yourself. Whaddya waitin’ for?

Oh, P.S.—spinach or other greens would go great in the sauce if you have some handy.

Dijon Chicken w/ Herb Roasted Sweet Potatoes

2 lbs. sweet potatoes, scrubbed and cut into 1-inch long wedges

2 Tbsp. coconut oil

2 Tbsp. Herbes de Provence

salt and pepper, to taste

2 Tbsp. butter, coconut oil, or cooking fat of choice

1 1/2-2 lbs. boneless, skinless chicken thighs, cut into 1-inch chunks

1 onion, diced

8 oz. mushrooms, sliced thick

2 garlic cloves, minced

8 oz. ham, chopped

1 cup coconut milk

1/4 cup high quality mustard (Dijon, stoneground, etc.)

1/4 cup parsley, chopped

1) Make potatoes: Preheat oven to 425°F. Combine sweet potatoes, coconut oil, Herbes, and S&P in a large bowl. Pour onto a rimmed baking sheet and pop in the oven. Set the timer for 20 minutes. When timer goes off, stir the potatoes around and put back in the oven for anywhere from 10-20 minutes more, depending on the size of your potatoes and how browned you like ’em.

2) Melt butter/oil/fat in large skillet over medium-high heat. Add chicken and sprinkle with S&P. When chicken is browned on one side (about 4-5 minutes), add onion and mushroom. When onion is translucent (about 4-5 minutes more), add garlic and ham. Garlic will be fragrant in about a minute, and that’s when you dump in the coconut milk and mustard, stirring to combine. Reduce heat to medium-low and allow to simmer for 10 minutes to thicken sauce a bit.

3) Sprinkle in parsley and stir. Plate some chicken-ham mixture with a healthy helping of potatoes.

Serves 4.

 

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2 Responses to “Recipe: Dijon Chicken w/ Herb Roasted Sweet Potatoes”

  1. Yum! I love the sounds of this one! Some of my crew aren’t huge mustard fans though–would you say this is overwhelmingly mustardy, or more subtle?

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