• NYT E-Z Dinner - 11

    From Dave Drum@1:18/200 to All on Tue Jan 23 19:22:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sheet-Pan Scallion Chicken w/Bok Choy
    Categories: Poultry, Vegetables, Herbs, Citrus
    Yield: 4 Servings

    4 Scallions; trimmed, fine
    - chopped, more for garnish
    3 tb Dijon mustard
    3 tb Minced fresh ginger
    2 tb Minced garlic
    1 tb White miso paste
    2 ts Turbinado or brown sugar
    Salt & fresh ground pepper
    1/2 c Oil
    1 1/2 lb Baby bok choy; halved
    1 1/2 lb Large broccoli florets
    8 Bone-in, skinned chicken
    - thighs
    Steamed rice or mashed
    - potatoes; for serving
    Lemon wedges; for serving

    Set oven @ 450ºF/232ºC.

    In a small bowl, combine scallions, mustard, ginger,
    garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon
    pepper and 6 tablespoons of the oil. Mix well.

    On a rimmed baking sheet, toss bok choy with the
    remaining 2 tablespoons oil and season with salt and
    pepper, then spread in an even layer. Season chicken
    with salt and pepper, arrange on top of bok choy and rub
    chicken all over with the scallion-mustard marinade.

    Roast until chicken is cooked through and vegetables are
    tender, about 30 minutes.

    Serve chicken and vegetables over rice or mashed
    potatoes. Spoon pan juices over the chicken and garnish
    with scallions. Serve with lemon wedges.

    By: Kay Chun

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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