I have to agree that this is a delicious recipe. However, I can't rate it highly. My main complaint is that you have to use a skillet and a baking dish making it more complicated than it deserves to be. Also, how do 8 chicken thighs serve 6 people? In ever other chicken thigh recipe I've gotten from this website the usual portion is 2 thighs per serving. This really only serves 4 unless everyone is a light eater.
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 meal was delicious! I followed the recipe as written, including the suggested side of Roasted Potatoes & Green Beans. Chicken thighs do have a lot of fat to be trimmed, but it is worth the effort in flavor. Pork chops would be a great substitute for the chicken. I thought the mustard quantity was just right. There was just a hint of mustard flavor, which was really nice, as it can sometimes be overpowering. The side dish was also very good. My only frustration was having to move the chicken from skillet, to baking dish, and then to another location in order to get to the drippings. I moved them to my veggie cutting board since they were cooked, then once the sauce was ready, I nestled the chicken into the sauce, covered and simmered for 5 more minutes just to be sure they were good and tender. Excellent recipe! I would highly recommend it.
Very good and tasty! Similar to another reviewer, I must of had too much flour in the sauce making it too thick. I will adjust the flour next time and double the mustard.
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.
Delicious sauce and gravy. The thyme made the recipe vibrant, and the mustard added an interesting twist. I served it with couscous for something different. I will definitely make this again. I might even take PMBrattn's suggestion and use pork loin.
Loved this recipe....however, I made it with boneless center cut pork loin. It was wonderful and will be added to meal rotation. My husband thought it was excellent in flavor and taste
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.
This was excellent. I made this using chicken tenders by cutting the sauté time and bake time in half. I added a 1/4 tsp. of dry mustard to the salt and pepper rub prior to cooking to amp up the mustard taste others thought was weak/lacking.
This was really good! Used bone-in, skin on thighs. Browned the meat on the skin side, flipped and then put in over for 20 minutes, along with the veggies. Sauce came together quickly after. Will definitely be adding this to our regular rotation.
Good, solid recipe as rating states. I also added a little honey to sauce and served with mashed potatoes and green beans, as "bramma" suggested their review. Will definitely make again.
I agree that the mustard flavor was lacking, I doubled it but it could have used even more. Think I should have measured my flour more exactly as the sauce was a little thick. The chicken was delicious...made the roasted potatoes and green beans, too, and they were delicious, even though I used regular green beans and quartered small yukon golds. Husband enjoyed it as well!
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, 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!
I thought this was delicious! I agree the mustard flavor wasn't very strong, so I'd use more next time, but the consistency and flavor of the gravy/sauce was amazing. Served with roasted red potatoes and Green Beans with Red Onion and Warm Mustard Vinaigrette. Delicious!
Overall a good recipe. We used chicken breasts instead of thighs. The mustard flavor with just 1 teaspoon wasn't quite strong enough for us, so we doubled it. We will probably do this one again.