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.
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)
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Amount per serving
- Calories: 246
- Fat: 11.7g
- Saturated fat: 3.7g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.8g
- Protein: 28.9g
- Carbohydrate: 4.6g
- Fiber: 0.5g
- Cholesterol: 122mg
- Iron: 1.8mg
- Sodium: 498mg
- Calcium: 27mg
- 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
- 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 7inch 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.
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