1 cup no-salt-added chicken stock (such as Swanson), divided
4 teaspoons flour
1 teaspoon Dijon mustard
How to Make It
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.
Liked this very much. Made 1/2 the chicken but 3/4 of the sauce. My changes were to use less fat altogether and to incorporate a dab of bacon fat just for the flavor. I also used 1/4 cup white wine in the total liquid and herbes de provence (about heaping 1/2 tsp) in place of thyme and, as almost always, 50% as much cornstarch instead of flour in sauces, simply mixing it into the liquid and cooking for a minute. I also added some paprika to the sauce to give it a nicer color. Delicious with mashed potatoes and steamed kale.
This is delicious! I used boneless, skinless chicken use that was all Trader Joe’s had. I browned them for the same amount of time as the recipe directed but only roasted them for 10 minutes and they were perfectly done. I also used a heaping teaspoon of mustard per other’s suggestions and I thought it was just the right amount of mustard flavor. I also served with the accompanying recipe for roasted potatoes and green beans along with a brussel sprout Caesar salad. Home run!
This was delicious! Although the mustard flavor wasn't that strong, that was fine by me. I added a little honey to the sauce (recommended in the Cooking Light issue to make it more kid-friendly), and I just about wanted to lick the sauce pan clean! I used dried thyme instead of fresh but otherwise followed the recipe exactly. I served it with roasted purple potatoes (which were delicious with the sauce) and a simple salad. I will definitely make this again.
Very tasty! I added more mustard as suggested. I wouldn't make it with thighs again though. Too much fat and cartilage!! I will use boneless breasts. I also did the potatoes and beans from the magazine. They were delicious but a little under cooked.
Very tasty, very easy. My hypercritical spouse had seconds! I served the chicken with the roasted potatoes and beans as suggested, but given the delicious sauce, next time I'll pair it with mashed potatoes and steamed beans, maybe with toasted almonds.
This got rave reviews in my house-- truly exceptional. We had four thighs left over and about half the gravy, so we put it up for leftovers. Three days later I heated it up for lunch and accidentally left it in a little past "warm"-- it was so good I licked the plate. AMAZING. Will definitely make this a go-to recipe!
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