Roasted Chicken Thighs with Mustard-Thyme Sauce
Source: Cooking Light Magazine
1 Tablespoon Olive Oil
8 bone-in chicken thighs, skinned (~2.5lbs)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 Tablespoon butter
1/2 cup onion, chopped
2 teaspoons fresh thyme, chopped
1 cup no salt added chicken stock, divided
4 teaspoons flour
1 teaspoon Dijon mustard
Preheat oven to 425°
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.
Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 Tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.