Rating: 4 stars
19 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Mary Drennen
Recipe by Cooking Light October 2012

Gallery

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

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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; 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.

Nutrition Facts

246 calories; fat 11.7g; saturated fat 3.7g; mono fat 4.9g; poly fat 1.8g; protein 28.9g; carbohydrates 4.6g; fiber 0.5g; cholesterol 122mg; iron 1.8mg; sodium 498mg; calcium 27mg.
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