Crispy Mustard Chicken & Frisee
INGREDIENTS
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2 garlic cloves
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1 1/2 teaspoons fresh thyme leaves
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Kosher salt and freshly ground black pepper
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1 cup panko (Japanese bread flakes)
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1 1/2 teaspoons grated lemon zest
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Good olive oil
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1 tablespoon unsalted butter, melted
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1/4 cup good Dijon mustard
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1/4 cup dry white wine
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1 1/2 pounds bone-in, skin-on chicken thighs (4 large)
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1 pound fingerling potatoes, halved lengthwise
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12 ounces baby frisee or chicory salad greens
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Mustard Vinaigrette (recipe follows)
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1/4 cup minced shallots
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1/4 cup apple cider vinegar
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1/2 cup good olive oil
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1 tablespoon good Dijon mustard
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Kosher salt and freshly ground black pepper
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