Tuesday, November 18, 2014
OK so my plating might need some work. However, don't let that deter you from making these honey mustard chicken thighs. So so good and quick. I used dark meat, but you can use chicken breast if you prefer - dark meat is just more tender and forgiving to a bit of overcooking.
I never used to like mustard and to some point, I still don't. Whole grain mustard, honey mustard and Dijon mustard are the only ones that I really like. Don't even mention classic American yellow mustard ... blech! I don't know what it is about the taste that is a total turn-off to me. However, I also didn't like blue cheese as a kid and absolutely adore it now. Mustard-lovers, don't write me off yet!
There are very few ingredients in this dish and most can be found in your pantry. Definitely don't skip the shallots though, because they add some awesome flavor to this dish. I actually used two ginormous shallots and couldn't get enough of them. You can serve this dish with steamed rice and steamed veggies ... the sweet and savory sauce left from the chicken is perfect for dredging rice and steamed broccoli through.
Honey Mustard Chicken Thighs
adapted from i am a food blog
Serves 4-6 (depending on the sides)
1/4 cup honey
2 Tbsp whole grain mustard
2 Tbsp dijon mustard
2 cloves garlic, minced
6-8 chicken thighs, bone in and skin on
2 shallots, quartered
1-2 stalks green onion, finely chopped
Preheat oven to 350degrees F.
In a bowl, whisk together the honey, mustards and garlic.
Pat the thighs as dry as possible and season well with salt and pepper. Heat up a large skillet on medium high heat and brown the thighs, skin side down, for five minutes until golden and crispy. Do this in two batches (depending on the size of your skillet) in order to not crowd the pan - you want the chicken to brown, not steam. A lot of fat will render out from the skin.
Place the browned chicken thighs in a large oven-proof casserole dish (it can fit snugly). Scatter the shallots over.and pour on the honey mustard mixture. Bake for about 40 minutes, until the thighs are cooked through. Top with the green onions and serve.