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Pan-fried chicken with mustard greens and Dijon

A delicious and easy crispy-skinned chicken with a mustard kick from New York-based chef and writer Caroline Fidanza
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Emma Lee

This calls for boned-out half chickens, which are cooked, weighted down, on the stove top, yielding them crisp and juicy in a relatively quick cooking time. The work here is in the butchery. If you are not confident in breaking down the chicken yourself and you don't have a butcher who can do it for you, you could use chicken parts, but do try to bone out the chicken. The results are truly worth it.

This recipe is an extract from the November issue of House & Garden. Subscribe or download now to read the full stories.

If you like this, why not explore 103 Ways to Cook a Chicken?

Pan-fried chicken with mustard greens and Dijon

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