About the Recipe
Ingredients
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons sea salt
1 tablespoon raw apple cider vinegar
1 teaspoon paprika
2 pounds boneless, skinless chicken breasts
1/2 teaspoon freshly cracked black pepper
3 tablespoons extra-virgin olive oil
2 large shallots, roughly chopped (about 1 cup)
1 pound fingerling or yukon gold potatoes, cut into 1½-inch pieces
2 tablespoons minced fresh rosemary 1/2 pound green beans, washed and trimmed
Preparation
Step 1 :
Preheat the oven to 375°F.
Step 2 :
In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon of the salt, apple cider vinegar, and paprika.
Step 3 :
Season the chicken all over with the pepper and remaining 1 teaspoon salt.
Step 4 :
Heat 1 tablespoon of the oil in a large ovenproof skillet or braiser over medium high. When the oil is glistening, cook the chicken until golden brown, about 3 minutes per side. Transfer the chicken to a plate.
Step 5 :
Add the remaining 2 tablespoons olive oil, shallots, and the potatoes to the same skillet, toss to combine. Sprinkle with rosemary and transfer the skillet to the oven. Bake, uncovered, for 20 minutes, or until the potatoes are nearly fork tender.
Step 6 :
Remove the skillet from the oven and nestle the chicken (along with any resting juices) and green beans into the potato mixture. Cook for another 20 minutes.
Step 7 :
Remove the skillet from the oven and pour the sauce over the chicken, green beans and potatoes, and toss to combine. Place back in the oven until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10-15 more minutes longer.