Thursday, October 11, 2012

Roasted Chicken Thighs with Mustard-Thyme Sauce

As I mentioned in my last post I am trying to get better about trying out at least 1 recipe per week that I have pulled from a magazine or online. So here is another recipe from my stack. I will admit that I wasn't the most motivated person this week. I was ambitious and bought the ingredients, but then it did take me another day or two to actually make the recipe. As with most things in life, even though I wasn't in the mood to cook dinner I was really glad that I did. Nothing can replace a healthy home cooked meal, especially when it turns out how you excpected! This chicken dish was full of flavor, but not fat! I am not the biggest fan of chicken with a bone, it is just harder to eat, so next time I plan to use boneless, skinless chicken thighs, but you can use whichever you prefer.

Roasted Chicken Thighs with Mustard-Thyme Sauce
Serves 4
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 7–inch 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.

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