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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Roasted Chicken Thighs with Mustard-Thyme Sauce Recipe

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This recipe for Roasted Chicken Thighs with Mustard-Thyme Sauce is from The Gray Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp olive oil
8 bone-in-chicken thighs, skinned
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 tbsp margarine
1/2 cup chopped onion
2 tsp chopped fresh thyme
1 cup chicken stock
4 tsp flour
1 tsp Dijon mustard
Directions:
Directions:
1. Preheat oven to 425º
2. Heat a large nonstick skillet over medium high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Add chicken to pan; cook 5 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11x7 inch glass or ceramic baking dish. Bake at 425 for 16 minutes or until a thermometer registers 165º.. Remove chicken from dish; reserve drippings.
3. Return skillet to medium-high heat. Add margarine; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tbsp stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved dripping 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 salt and pepper, stirring with a whisk. Serve sauce with chicken.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Letting the stock mixture cook down thickens the sauce!

 

 

 

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