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October 24, 2015

Roasted Chicken Thighs with Mustard Thyme Sauce

Dijon mustard adds flavor and serves as a thickening agent to help create a smooth, rich sauce.


1 tablespoon cooking oil
8 bone in chicken thighs, skinned (about 2 ½ pounds)
½ teaspoon salt, divided
½ teaspoon butter
½ cup chopped onion
2 teaspoons fresh thyme, chopped
1 cup chicken broth divided
4 teaspoons flour
1 teaspoon Dijon mustard


Preheat oven to 425 degrees.

Heat a large nonstick skillet over medium high heat. Add oil to pan, swirl to coat. Sprinkle chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Add chicken to pan, cook 4 minutes on each side or until lightly browned. Remove chicken from pan and place in an 11 x 7 inch baking dish. Bake at 424 degrees for 16 minutes or until a thermometer reads 165 degrees. Remove chicken from dish. Reserve drippings.

Return skillet to medium high heat. Add butter, swirl to coat. Add onion and thyme and 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 skillet, scraping pan to loosen browned bits. Bring to a high simmer and cook for 2 minutes or until slightly thickened. Remove from heat and add mustard, remaining ¼ teaspoon pepper, stirring with a whisk.

Serve sauce with chicken.

Posted by terri at October 24, 2015 02:03 AM