- 1 1/2 pounds small potatoes, quartered
- Salt and pepper
- 1/2 pound fresh green beans, cut into thirds on an angle
- 1 tablespoon extra virgin olive oil (EVOO)
- 8 boneless, skinless chicken thighs
- 6 tablespoons butter
- 4 tablespoons flour
- 2 - 2 1/2 cups chicken stock
- 2 tablespoons honey
- 1 bunch parsley, chopped
- 4 rounded tablespoons grainy mustard
Place the potatoes in a pot, cover with water, bring to a boil and season with salt. Cook until almost tender; add the green beans and cook for 3 minutes more. Drain, return everything to the hot pot and cover.
Meanwhile, heat the EVOO in a large sauté pan over medium-high heat. Season the chicken on both sides with the salt and pepper and cook for 10-12 minutes, turning once. Remove to a plate.
Add the butter to the pan; melt and brown the butter until golden and nutty in aroma. Whisk in the flour, cook for 1 minute, then add the stock and thicken to coat a spoon. Add the honey, parsley and mustard. Add the cooked chicken and turn to coat; simmer a minute or two to heat through and transfer to a serving platter. Add the potatoes and beans to the pan and turn them in the remaining sauce. Plate alongside the chicken on the serving platter.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit