Recipe by txjamjr
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
Directions See How It's Made
- 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.