Name: Braised Chicken Thighs with Mustard and Chestnuts
Yield: 4, plus leftover chicken for lunch Servings
Ingredients: 5 skinless, boneless chicken thighs (1¼ lb.); Kosher salt and freshly ground pepper; 1 tablespoon olive oil; 2 leeks, sliced into ½” rings; 1 cup homemade chicken stock or low-sodium chicken broth, divided; 1 cup cooked chestnuts, quartered; 2 tablespoons whole grain mustard

Image may contain Plant Food Produce Vegetable Lentil Bean Dish and Meal

Danny Kim

Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.

Recipe notes