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Dijon Chicken with Tuscan Kale, Yukon Potatoes and Parmesan

Chicken Dijon with Tuscan Kale, Yukon Potatoes and Parmesan
Roze Traore
Cook Time:
40 mins
Prep Time:
10 mins

Chef notes

This Dijon chicken combines easy cooking techniques with big flavor. Each ingredient in this recipe adds a layer of flavor. This one-pot dish allows fresh ingredients to unite and produce a flavorful, comforting meal exciting enough for the holidays but also not too complicated for a weeknight meal.

Technique tip: If you desire a gravy for your chicken, you can create a great glaze/sauce by reducing the remaining liquid in the pan. To do so, place the chicken, kale and potatoes on a serving platter and continue cooking/reducing the remaining sauce until it thickens/intensifies in flavor. Pour over the dish when ready to serve.

Swap option: Swap Yukon potatoes for any potatoes of your choice. Swap Tuscan kale for any hearty green or spinach of your choice. If you prefer to not use white wine, feel free to use the chicken stock to deglaze your pan.


  • 4 bone-in, skin-on chicken thighs
  • kosher salt
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon cinnamon powder
  • 1 tablespoon grapeseed oil
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 tablespoon Dijon mustard
  • 1 teaspoon mustard powder
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 1 lemon, juice from half, zest from half
  • 3 cups chicken stock
  • 2 Yukon potatoes, washed and cut into 1/4-inch slices
  • 1 tablespoon butter, unsalted
  • 2 cups packed Tuscan kale, trimmed and cleaned
  • fresh Parmesan wedge, shaved with peeler



Begin by patting dry your chicken thighs with a kitchen towel. Preheat the oven to 375 F.


Place chicken thighs on a plate and season with kosher salt, cardamom and cinnamon.


Heat a medium cast-iron pan or sauté pan over medium-high heat. Add the grapeseed oil.


Once the pan is hot, add chicken. Sear chicken, skin-side down, until golden-brown and crispy on one side, about 7 minutes. Then remove from the pan and place on a paper towel-lined plate.


Reduce heat to low and add minced garlic. Quickly sweat for 1 minute.


Deglaze pan with white wine and cook out the alcohol for 2 minutes.


Whisk in Dijon mustard and mustard powder. Then add thyme, rosemary, bay leaf, the juice of half a lemon, chicken stock and sliced Yukon potatoes. Turn your heat to medium and stir to combine ingredients. Bring to a full simmer.


Once simmering, add chicken back to the pan. Add the butter and simmer for 10 more minutes.


Next, add chicken to the oven and cook for 10 minutes.


Remove chicken from the oven and place it on the stove top at medium heat. Remove the herbs and add kale to the pan.


Cook the kale for 5 minutes, until slightly tender but not wilted.


Garnish dish with shaved Parmesan and fresh lemon zest. Serve and enjoy.