Crispy Mustard Chicken Thigh Skillet with Brussels Sprout Hash and Caramelized Onion Potato Cakes

Pat 1.5 lbs chicken thighs dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a small bowl, mix 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon fresh thyme. Set aside.

Dice 1 large yellow onion. Heat 1 tablespoon olive oil in a large skillet over medium heat and add half the diced onion. Cook for 10-12 minutes, stirring occasionally, until deeply caramelized. Remove from heat and let cool slightly.

While onions cook, cut 4 slices of bacon into small pieces. In a separate pan, cook bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon, leaving the fat in the pan.

In a large bowl, combine 2 cups leftover mashed potatoes with the caramelized onions, 1 tablespoon flour, remaining 1 teaspoon fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Form the potato mixture into 8 equal-sized cakes, about 1/2 inch thick. Dust each cake lightly with the remaining 1 tablespoon flour.

Heat 2 tablespoons olive oil in a clean skillet over medium heat. Cook potato cakes for 3-4 minutes per side until golden brown and crispy. Transfer to a plate and keep warm.

To the pan with bacon fat, add the remaining diced onion and cook for 2-3 minutes. Dice 1 red bell pepper and add to the pan, cooking for another 2 minutes.

Roughly chop 3 cups leftover Brussels sprouts and add to the pan. Season with remaining 1/4 teaspoon salt and stir in the crispy bacon pieces. Cook for 5-6 minutes until Brussels sprouts are heated through and beginning to crisp at the edges. Add 1 teaspoon apple cider vinegar, stir, and transfer to a plate.

Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

Transfer chicken to a plate. To the same skillet, add remaining minced garlic clove and cook for 30 seconds until fragrant. Add 1/2 cup chicken broth and 1 teaspoon apple cider vinegar, scraping up any browned bits from the bottom of the pan.

Stir in the remaining 1 tablespoon Dijon mustard and bring to a simmer. Cook for 2-3 minutes until slightly reduced.

Return the chicken to the skillet and spoon the mustard-honey mixture over the top. Cook for 1-2 minutes more to glaze the chicken.

Serve chicken with the Brussels sprout hash and potato cakes, drizzling any remaining pan sauce over the top.