Creamy Mustard Chicken + Spinach
This Creamy Mustard Chicken + Spinach from The Whole Smiths is not only paleo and dairy-free but it's Whole30 compliant. A simple yet decadent recipe that's great for a busy weeknight.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
- 2 tablespoons + 1 teaspoon ghee or olive oil
- 2 cups cherry tomatoes
- 1 yellow onion diced
- 6 skin-on bone-in chicken thighs
- 2 teaspoons salt
- 1/2 cup bone broth or chicken broth
- 3 tablespoons dijon mustard
- 1 teaspoon champagne vinegar
- 1 tablespoon arrowroot powder
- 1/4 unsweetened almond milk
- 6 cups baby spinach
- 1 tablespoon capers
Heat a separate frying pan (or cast iron skillet over high heat). Once the pan is hot add 1 teaspoon on the olive oil and the cherry tomatoes. Let the tomatoes sit still in the pan for one minute, letting the skins char. Gently stir the tomatoes and cook for an additional 2 minutes until the other sides of the skin have charred. Set aside.
Heat a large frying pan or dutch over over medium high heat and add 1 tablespoon of the oil. Once the oil is hot, add the onions and cook for 5-6 minutes, stirring frequently, until the onions are tender. Using a slotted spoon, remove the onions from the pan handset aside.
Season the chicken thighs with the 2 teaspoons of salt, evenly sprinkling the salt over it. Add the remaining tablespoon of oil to the large frying pan / dutch over and heat over medium high heat. Once the oil is hot, add the chicken thighs SKIN SIDE DOWN onto the pan. Let the skin cook and crisp for roughly 5 minutes until it is crispy and golden brown, do not flip the chicken during this time. Reduce the heat to medium and continue to cook for an additional 7-9 minutes.
Flip the chicken and continue to cook the chicken for an additional 13-15 minutes and it has reached an internal temperature of 165*. Remove the chicken from the skillet onto a paper towel lined plate and set aside.
Drain the excess cooking fat from the skillet leaving about 2 tablespoons of liquid in the pan. Reduce the heat to medium low and add the chicken broth to the skillet. Stir the broth with a wooden spoon, gently scraping up any remaining bits off the pan. Then add the dijon mustard and champagne vinegar and stir well to incorporate it.
Add the arrowroot powder and 1 tablespoon of water to a small bowl and stir until it is incorporated and smooth. Slowly drizzle the arrowroot mix into the mustard mix, constantly stirring as you drizzle it in. Pour the almond milk in and continue to stir. Add the spinach and capers to the pan and cook until the spinach has wilted, about 2-3 minutes. Finally, add the tomatoes back into the pan and stir. Salt to taste.
To serve, plate the chicken thigh and pour the creamy mustard sauce and spinach over top.