Prep 5 mins
Cook 30 mins
Adapted from a recipe for pork chops, this is not the usual honey-mustard sauce. An unusual ingredient ingredient adds depth to the rich flavor. It would work with white meat, but richer dark meat works better with this sauce. We serve it with a brown/wild rice blend.
- 4 chicken thighs, skin removed
- 1⁄3 cup flour
- 1 teaspoon dried tarragon
- 1⁄4 teaspoon pepper
- 1 tablespoon butter
- vegetable oil cooking spray
- 2 tablespoons whiskey (or sherry or white wine if preferred, I used Jack Daniels)
- 1 1⁄4 cups chicken broth, divided use
- 1⁄4 cup honey
- 2 tablespoons Dijon mustard (I used Jack Daniels honey-dijon mustard, but whatever you prefer is fine)
- 2 tablespoons molasses
- Spray a heavy skillet, large enough to hold all 4 pieces if chicken without crowding, with cooking spray and heat over medium high heat. Add butter; don't let it burn.
- Combine flour, tarragon and pepper in a small bowl. Dredge each chicken thigh in flour on both sides. Shake off any excess; reserve the flour that is left.
- Add chicken to skillet, and brown on both sides, about 4 minutes per side.
- Remove chicken from skillet; add whisky, scraping the fond (brown bits) from the bottom of the pan; allow to cook down until it is reduced by half, about 2 minutes.
- Combine 1 cup chicken broth, honey, mustard and molasses. Add to the skillet, turn heat to medium-low. Return chicken to pan, cover and let simmer until done, about 20 minutes, checking about halfway through to make sure it doesn't cook dry. If more liquid is needed, add either chicken broth or water.
- Combine 1/4 cup chicken broth with remaining flour mixture. Add to the pan, stirring constantly, until sauce thickens into desired consistency, probably about 3 minutes. If needed, increase heat a bit.
What a wonderful dish! We really enjoyed this. I did not see where to add the mustard but assumed it was to be added to the broth, honey & molasses.
These are good chicken thighs with a creamy gravy and the tarragon does add a depth of flavor, however it was a little too sweat for me so next time I will reduce the amount of molasses and honey. The directions didn't say when to add the Dijon mustard so I added it with the broth. Made as written with a couple of adjustments, I used more butter and a little olive oil to brown the chicken because I cooked 8 thighs. Also brought the sauce to a boil before returning chicken, and used water and cornstarch to thicken the gravy at the end. *Made for The New Kids On the Block tag game*