Mustard braised potatoes with chicken thighs from Ruffage: A Practical Guide to Vegetables (page 345) by Abra Berens

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Notes about this recipe

  • chilipip on July 08, 2024

    Quite good and very easy. Everyone enjoyed it. I used baby kale, which was probably a mistake--will try adult (?) kale next time and see if it holds up a little better!

  • jenburkholder on September 23, 2022

    I picked this recipe specifically to use some baby potatoes I got at the farmer's market. Sadly, they had gone bad. So I used larger potatoes, cut up, which didn't cook through in the allotted time. Removed the chicken and let the potatoes continue on. By the time they were done there was no sauce left - I added a bit of water to get to a glaze over the potatoes and onions. I don't think it's a fair representation of the recipe. It was tasty, though, so I may try again - what's not to like about chicken, potatoes, onions, and mustard!

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