Tuesday, April 22, 2008

Deviled Chicken Thighs with Wilted Spinach

I love to buy chicken thighs in bulk because they are so inexpensive and I think thigh meat beats breast meat any day of the week. I freeze the thighs in pairs in some plastic wrap and foil. I do that with all of my meat. I freeze it in single serving portions, even my hot dogs.

1/4 c. Dijon mustard
1 tbsp. plus 1 tsp. vegetable oil
1 tbsp. plus 1 tsp. granulated brown sugar
2 garlic cloves, minced or 1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 c. bread crumbs (plain)
3 lb. skinned chicken thighs

Mix first 5 ingredients together in a bowl. Place thighs skinned side up in a baking dish. Brush top and sides with mixture. Sprinkle with bread crumbs. Bake at 375 degrees for 50 minutes. This recipe can be used for all parts of the chicken (not the feet).

This can't be easier. Combine the first five ingredients and smear it on the chicken!

The mustard.

The oil...

The brown sugar goes in...

A little bit of garlic...

mix it all up with a dash of pepper.

get your thighs and remove the skin (if you want to)

Fat is flavor, but you can do without it and this will still taste great.

Get those thighs salted.

Smother them in the dijon mixture.

sprinkle on some breadcrumbs. I used panko crumbs but regular breadcrumbs would work well also.

Get them in the oven and we will start on our spinach.


* 1/4 cup extra virgin olive oil
* 2 tablespoons balsamic vinegar
* 1 teaspoon lemon juice
* 1 tablespoon bottled minced garlic
* 1 pinch sea salt
* 1 pinch ground black pepper
* 4 ounces baby spinach
* 1 1/2 tablespoons pine nuts


1. In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
3. Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

I have this steamer but you can use a steamer basket inside of a pan as well.

mix up some olive oil

some balsamic

some lemon and some of the garlic paste we had out earlier. After that is mixed, grab some nuts.

I always have a random bag or bags of nuts in the freezer. Nuts contain a lot of oils and can go rancid if you do not store them in the fridge or freezer.

I didn't have pine nuts so I used almonds. I crushed them up with my mortar and pestle.

Just before the chicken is ready, get your spinach in the steamer.

combine your vinaigrette

Don't let it steam too long, just enough to wilt it.

give it a stir with the vinaigrette

grab your chicken thighs and you are ready to serve

The chicken was juicy and delicious, if you don't like mustard you will not be a fan of this, but I love mustard so it was perfect for me. I will definitely do the spinach like this again, it was quick and tasty.


  1. I am not a fan of thighs but I have to say that these ones look delicious!
    Have a good night

  2. Thighs are my favorite part of the chicken. I love mustard too. have 4 varieties in the house. I will be trying this.

  3. Pork? Where's the pork? :)

    I appreciate the tips on solo cooking; just this morning I stuck some chicken tenderloins (my cooking teacher said the same thing about thighs as you did!) in the fridge to defrost and I just KNOW it will be way too many to make for myself and I will end up sick of the leftovers after the second/third day. This is one reason I'm glad to be moving in with B as maybe I can stop wasting so much food this way. :(

    Also, that chicken looks awesome!