Chicken Things Food

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

One-Pan Honey Mustard Chicken Thighs image

Provided by Valerie Bertinelli

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 bone-in skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup white wine, such as Pinot Grigio
One 14-ounce bag frozen pearl onions
4 cloves garlic, thinly sliced
1/4 cup low-sodium chicken stock
3 tablespoons honey mustard
8 ounces baby bella mushrooms, quartered
1 tablespoon fresh thyme leaves
1 cup frozen petite peas

Steps:

Preheat the oven to 400 degrees F.
Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
To serve, plate the chicken and vegetables and top with the pan sauce.

CHICKEN THINGS

Chicken Things image

The easiest 'gourmet' chicken bits around! It's spicy and sweet at the same time. The longer you cook it, the thicker the sauce will be. We like ours thick!

Provided by Melissa Timm

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

4 skinless, boneless chicken breast halves - cut into cubes
½ cup Worcestershire sauce
¾ cup honey
½ teaspoon salt
¼ teaspoon pepper

Steps:

In an electric skillet, combine the chicken cubes, Worcestershire sauce, 1/2 cup of honey, salt and pepper. Let sit for a minute to mingle the flavors, then turn the heat to 400 degrees F (200 degrees C). If using a regular skillet, turn the heat to medium-high.
Cook chicken for 20 minutes, stirring occasionally to prevent sticking. Drain off juices, and then add the remaining honey. Continue cooking until the sauce becomes thick and sticks to the chicken.

Nutrition Facts : Calories 349.9 calories, Carbohydrate 59.1 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.2 g, Protein 27.5 g, SaturatedFat 0.4 g, Sodium 703.2 mg, Sugar 55.6 g

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