Thursday, October 18, 2012
Chicken Thighs with a Mustard Flavored Pan Sauce
Preheat the oven to 425. Heat a large enough skillet to cook all the thighs all at once. I suggest making 8 minimum, but if your skillet isn't large enough, work in batches. Rinse 8 Chicken Thighs and place on a paper towel, skin side down. Season the upward facing side with S&P and turn over to S&P the skin side.
Once the skillet is hot, add enough Oil to coat the bottom and swirl. Add the chicken skin side down. Cook until golden, about 4-5 minutes, and turn. Cook the second side for 4 minutes. Remove and place in a glass baking dish large enough so the chicken isn't stacked. Place in the oven for about 15-18 minutes until done.
Make sauce while it is baking. Prep everything first. 1/2 Cup Diced Onion, 2 tsp minced fresh thyme (if using dry about 1 tsp), open 1 Can Chicken Broth, 4 tsp Flour, 2 tsp Stone Ground Mustard. Place the flour in a small bowl and add a few oz of the broth. Stir with a fork until it's smooth.
Using the same skillet (along with all the lovely juices), over medium-high heat, add 1 Tbl UnSalted Butter. Add the onion and thyme and cook for about 5 minutes. Add the rest of the can of Chicken Broth to the skillet. Temper the flour by spooning some of this hot liquid into the flour mixture and stir to combine. Now, slowly stir the flour mixture into the skillet, whisking all the while. Quickly combine to get it mixed in or you will end up with pasta (big clumps of floury balls). Don't laugh, you know that's what happens.
Remove the chicken from the oven and place the chicken on a platter. Add all of the juices to the skillet. Bring this to a boil for about 2 minutes, stirring to combine. Remove from heat. Stir in the Stone Ground Mustard.
To serve, place the sauce on the plate and top with the chicken. Serve with rice, pasta or mashed potatoes and a fresh vegetable. For a family dinner, bring platter of chicken right to the table and serve the sauce in a gravy boat. This makes a wonderful family meal!