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Skillet Chicken with Potatoes, Carrots & Greens
Ingredients
  • 8 (about 3 pounds) bone-in, skin-on, chicken thighs
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 ½ pounds (about 4 medium) Yukon Gold potatoes, cut into 1-inch chunks
  • 12 ounces baby carrots
  • 3 whole, unpeeled cloves garlic, smashed with the flat of a knife to break the skin
  • 1 bunch Swiss chard
  • 1 ½ cups chicken stock
  • 1 tablespoon D ijon mustard
  • Finely grated zest of 1 lemon
  • ½ teaspoon dried thyme
  • Juice of ½ lemon
  • ¼ cup chopped parsley
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