Crispy mustard chicken & frisée from Cook Like a Pro: Recipes and Tips for Home Cooks (page 95) by Ina Garten

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Notes about this recipe

  • marin_4o52wd on March 16, 2026

    This is always a favorite… I think boneless skinless thighs would be better since the skin doesn’t get as crispy as I like following instructions.

  • SpatulaCity on May 20, 2023

    Simple and enjoyable. I used very small fingerlings, so didn’t halve. Our grocery didn’t have frisée, so used a bagged mix of crunchy greens. I think the lightness of the frisée is really needed though, so would seek it out next time. Would also use boneless thighs, only because it’s kind of a pain to dig them out when you’re cutting over a salad of small lettuces. I added enough butter and oil to the crumbs so they could be compacted and molded onto the chicken skin and they stayed on perfectly. The mustard and wine combo gave a beautiful flavor to the chicken!

  • Skamper on January 09, 2023

    Very tasty. Used small yukon golds, quartered. Everything was done in 45 minutes. Served over arugula. Particularly liked the mustard vinaigrette.

  • bwhip on August 21, 2020

    This was really good, and quite easy to prepare for a weeknight. Really nice combination of hot and crispy, with cool and acidic. I'll definitely make this one again.

  • KarinaFrancis on October 02, 2019

    I took a few liberties with this recipe but it still turned out great. I used skinless, boneless thighs and added some Parmesan to the crumb mix. Was a very easy weeknight dinner.

  • anya_sf on August 27, 2019

    There were a lot of crumbs, but I piled them all on top of the chicken thighs as directed. However, half the crumbs fell off when I removed the baked thighs from the sheet pan. I just sprinkled them back on top of the salad like flavorful crouton crumbs. I couldn't find frisee, so I used bagged salad mix that contained frisee plus some arugula. I also supplemented the salad with blanched haricots verts, which were nice with the chicken and dressing. Both the chicken and potatoes were done in 50 minutes as specified. I didn't bother flipping the potatoes halfway through and they turned out fine. Very tasty.

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