Roasted Chicken Thighs With Mustard-Thyme Sauce
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
- 2.46 ml salt, divided
- 2.46 ml fresh ground black pepper, divided
- 14.79 ml butter
- 118.29 ml chopped onion
- 9.85 ml chopped fresh thyme
- 236.59 ml no-salt-added chicken stock, divided
- 19.71 ml flour
- 4.92 ml Dijon mustard
directions
- 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; saute 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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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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