Chicken Thighs and Potatoes

What You Will Need:

A kitchen chef's knife

Measuring spoons

a 12 inch iron cast skillet

a flipping implement

a whisk

a microwave safe bowl

Paper towels

Ingredients:

6 skinned and boned chicken thighs (1¾ pounds)

1 teaspoon of garlic salt

½ teaspoon of freshly ground black pepper

1 tablespoon of olive oil

1 pound of baby Yukon gold potatoes, halved

1 tablespoon of fresh thyme leaves, divided

1 third cup of honey mustard

3 tablespoons of heavy cream

Cooking Directions:

Preheat oven to 450 degrees.

Sprinkle chicken with garlic salt and pepper.

Heat oil in a 12 inch cast-iron or ovenproof skillet over medium-high heat.

Add chicken and cook for 4 minutes on each side,

or until browned.

Add potatoes and sprinkle with 2 teaspoons of thyme.

Bake, uncovered, for 20 minutes.

Remove the skillet from the oven;

stir the potatoes.

Return the skillet to the oven and cook for 15 minutes, or until chicken and potatoes are the desired degree of doneness. Meanwhile, whisk together mustard, cream and remaining 1 teaspoon thyme in a microwave-safe bowl.

Microwave on high for 30 to 45 seconds, or until warm.

Serve with chicken and potatoes.

Makes 3 servings.

Hints and Tips for the Kitchen:

Caring for a can opener:

* To clean blades or cutter on your electric can opener, run a paper towel through the cutting process.

Caring for a cast iron skillet:

* Clean the outside of the pan with commercial oven cleaner. Let set for 2 hours ad the accumulated black stains can be removed with vinegar and water.

* After cleaning pan, take a piece of waxed paper and while the skillet is still warm, wipe around the inside to prevent rusting.

* When clean, rub a small amount of oil on the inside of the pan to keep it seasoned.

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