Boil or steam new potatoes, in their skin or peeled as you wish.
Mix together 4 tablespoons of creme fraiche, a tablespoon of lemon juice and 2 teaspoons of dijon mustard.
Remove the meat from the bones of the roasted chicken thighs above, then toss gently with the creme fraiche dressing.
Drain the potatoes and cut them in half, then toss them with the chicken and dressing.
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|Serving Size: 1 Serving (747g)|
|Recipe Makes: Servings|
|Calories from Fat: 405 (43%)|
|Amt Per Serving||% DV|
|Total Fat 45g||60 %|
|Saturated Fat 15.7g||78 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 216.5mg||67 %|
|Sodium 352.5mg||12 %|
|Potassium 2438.3mg||64 %|
|Total Carbohydrate 81.8g||24 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 71.5g|
|Protein 50g||71 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 932
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