Ingredients

The following ingredients have 4 Servings
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon raw apple cider vinegar
  • 1 teaspoon paprika
  • 2 pounds boneless, skinless chicken breasts
  • 1/2 teaspoon freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 large shallots, roughly chopped (about 1 cup)
  • 1 pound fingerling or yukon gold potatoes, cut into 1½-inch pieces
  • 2 tablespoons minced fresh rosemary
  • 1/2 pound green beans, washed and trimmed

Instruction

  • Preheat the oven to 375°F.In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon of the salt, apple cider vinegar, and paprika.Season the chicken all over with the pepper and remaining 1 teaspoon salt.Heat 1 tablespoon of the oil in a large ovenproof skillet or braiser over medium high
  • When the oil is glistening, cook the chicken until golden brown, about 3 minutes per side
  • Transfer the chicken to a plate
  • Add the remaining 2 tablespoons olive oil, shallots, and the potatoes to the same skillet, toss to combine
  • Sprinkle with rosemary and transfer the skillet to the oven
  • Bake, uncovered, for 20 minutes, or until the potatoes are nearly fork tender
  • Remove the skillet from the oven and nestle the chicken (along with any resting juices) and green beans into the potato mixture
  • Cook for another 20 minutes.Remove the skillet from the oven and pour the sauce over the chicken, green beans and potatoes, and toss to combine
  • Place back in the oven until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 10-15 more minutes longer
  • To make in a slow cooker: In a small bowl, combine the Dijon mustard, honey, 1/2 teaspoon salt, apple cider vinegar, and paprika
  • Season the chicken all over with the pepper and remaining 1 teaspoon salt
  • Add the chicken, shallots, potatoes, rosemary, green bean, and sauce to the slow cooker and toss to combine
  • Cook on low for 6-8 hours or on high for 4-5 hours
  • If you prefer your green beans more al dente, add them to the slow cooker 2 hours before it’s done cooking