Dijon-Smothered Chicken Legs with Broccolini


Dijon-Smothered Chicken Legs with Broccolini



1 (24-oz.) package frozen steam & mash cut potatoes
8 medium chicken drumsticks
Kosher salt & black pepper
1/4 c. plus 1 tbsp. all-purpose flour
2 tbsp. butter
3/4 c. chicken stock
1/4 c. white wine
1/2 c. heavy cream
1 1/2 tbsp. whole-grain Dijon mustard
2 tsp. chopped fresh thyme
2 bunches Broccolini
1 tbsp. olive oil
1 sliced lemon
2 chopped garlic cloves


Heat broiler to high. Prepare frozen steam & mash cut potatoes according to package directions.
Meanwhile, season drumsticks with kosher salt & black pepper. Toss with 1/4 cup flour. Cook in butter in a large skillet over medium heat, turning occasionally, until browned, 6 to 8 minutes.
Whisk together chicken stock, white wine, heavy cream, whole-grain Dijon mustard, 1 tablespoon flour & chopped thyme. Pour over chicken, scraping any browned bits. Cook, partially covered, turning occasionally until cooked through, 10 to 12 minutes.
Meanwhile, toss together broccolini, olive oil, lemon & chopped garlic cloves on baking sheet. Season with kosher salt & black pepper. Broil until lightly charred, 6 to 8 minutes. Serve chicken & sauce on potatoes with broccolini alongside.

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