I like mustard sauces, so this was good. I would have again.
Roasted Chicken Thighs with Mustard-Thyme Sauce
Yield: Serves 4 (serving size: 2 thighs and 3 tablespoons sauce)
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| Photo by ALB |
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.
Nutritional Information
Calories: 246; Fat: 11.7 g; Sat fat: 3.7 g; Mono fat: 4.9 g; Poly fat: 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
Cooking Light, OCTOBER 2012
8 Smart Points (my additions/subtractions at 4 servings)
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