30-Minute Chicken Dijon with Creamy Sauce

familystylefood.com

Quinny

subheading: Creamy Dijon sauce:

3 tablespoons ( 85 g) Dijon mustard

2 garlic cloves, grated or crushed

1 tablespoon ( 15 ml) fresh lemon juice, about ½ lemon

½ teaspoon crushed red pepper

2 teaspoons herbs de Provence, or 1 teaspoon each dried tarragon and dried thyme

¾ cup ( 125 ml) chicken broth

½ cup heavy cream

subheading: Chicken:

6 to 8 pieces ( 900 g) bone-in, skin-on chicken thighs, 2½ to 3 pounds

Kosher salt

1 teaspoon freshly cracked black pepper

2 tablespoons ( 30 ml) extra-virgin olive oil

½ cup chopped onion, about ½ medium onion

2 tablespoons all-purpose flour, or brown rice flour/gluten-free all purpose flour

2 cups kale or spinach, chopped

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