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Roasted Chicken Thighs w/ Mustard Thyme Sauce


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  • 1 T EVOO
  • 8 bone in skinned thighs
  • 1/2 t salt
  • 1/2 t pepper
  • 1 T butter
  • 1/2 c chopped onion
  • 2 t chopped freah thyme
  • 1 c chicken stock
  • 4 t flour
  • 1 t dijon



Step 1

Preheat 425.
Heat large skillet over med-high heat. Add oil to pan, swirl. Sprinkle chicken wirth 1/4 t salt and 1/4 pepper. Add chicken to pan, cook 4 minutes on each side or until lightly browned. Remove chicken pan place in baking dish. Bake for 16 minutes. Remove chicken and reserve drippings.
Return skillet to heat . Add butter then onion and thyme, saute 5 minutes. Combine 3 T stock and flour and whisk till smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scarping to loosen browned bits. Bring to a boil and cook 2 minutes. Remove from heat and add mustard, remaining salt, pepper.

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