Roasted Chicken Thighs with Mustard-Thyme Sauce
Yield: Serves 4 (serving size: 2 thighs and 3 tablespoons sauce) 6 points plus
Amount per serving
Saturated fat: 3.7g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 1.8g
- 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
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 7inch 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.