Roasted Chicken Thighs with Mustard-Thyme Sauce

Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower

Yield:

Serves 4 (serving size: 2 thighs and 3 tablespoons sauce)

Recipe from

Nutritional Information

Calories 246
Fat 11.7 g
Satfat 3.7 g
Monofat 4.9 g
Polyfat 1.8 g
Protein 28.9 g
Carbohydrate 4.6 g
Fiber 0.5 g
Cholesterol 122 mg
Iron 1.8 mg
Sodium 498 mg
Calcium 27 mg

Ingredients

1 tablespoon olive oil
8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup no-salt-added chicken stock (such as Swanson), divided
4 teaspoons flour
1 teaspoon Dijon mustard

Preparation

1. Preheat oven to 425°.

2. 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.

3. 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.

Note:

Mary Drennen,

October 2012