Name: Creamy Dijon Chicken Sauté with Spinach, Leek & Potatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 237 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 3 cloves garlic; 355 ml heavy whipping cream; 6 leeks; 0.68 kg new potatoes; black pepper; Dijon mustard; extra virgin olive oil; salt; thyme, dried

Creamy Dijon Chicken Sauté with Spinach, Leek & PotatoesCreamy Dijon Chicken Sauté with Spinach, Leek & Potatoes — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

237 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

3 cloves garlic

355 ml heavy whipping cream

6 leeks

0.68 kg new potatoes

black pepper

Dijon mustard

extra virgin olive oil

salt

thyme, dried

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Quarter new potatoes and place in a large bowl.

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces and add to the bowl with the potatoes. Set aside.

Preheat a large pot over medium-high heat.

While the pot heats up, pat chicken dry with paper towels, then season both sides with spices.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and cook until golden, about 2 minutes per side (the chicken will not be cooked all the way through). Transfer chicken to a plate. (Reserve pot with cooking juices for later use.)

Meanwhile, peel and mince garlic. Add to the bowl with the potato and leek.

Return pot (with cooking juices) to medium heat, add more oil, and swirl to coat the bottom. Add potato, leek, garlic, and spices; cook, stirring occasionally, until leeks are tender, 4-5 minutes.

Add broth to the pot and stir to combine. Bring to a simmer, cover, and cook until the potatoes are just tender, 10-12 minutes.

Uncover pot, then add spinach in handfuls, waiting for it to wilt slightly before adding the next handful. Stir to combine.

Return chicken (with any accumulated juices) to the pot, along with cream and Dijon. Stir to combine and bring to a simmer. Continue to cook until sauce thickens slightly and chicken is cooked through, 6--7 minutes more. Remove from heat.

To serve, divide creamy chicken sauté between plates or bowls. Enjoy!

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