Honey Mustard Chicken Thighs Food

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

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.

HONEY-MUSTARD CHICKEN THIGHS

Steps:

• Spray a heavy skillet, large enough to hold all 4 pieces if chicken without crowding, with cooking spray and heat over medium high heat. Add butter; don't let it burn.
• Combine flour, tarragon and pepper in a small bowl. Dredge each chicken thigh in flour on both sides. Shake off any excess; reserve the flour that is left.
• Add chicken to skillet, and brown on both sides, about 4 minutes per side.
• Remove chicken from skillet; add whisky, scraping the fond (brown bits) from the bottom of the pan; allow to cook down until it is reduced by half, about 2 minutes.
• Combine 1 cup chicken broth, honey, mustard and molasses. Add to the skillet, turn heat to medium-low. Return chicken to pan, cover and let simmer until done, about 20 minutes, checking about halfway through to make sure it doesn't cook dry. If more liquid is needed, add either chicken broth or water.
• Combine 1/4 cup chicken broth with remaining flour mixture. Add to the pan, stirring constantly, until sauce thickens into desired consistency, probably about 3 minutes. If needed, increase heat a bit.

HONEY MUSTARD CHICKEN THIGHS

Steps:

• In a small bowl, whisk together honey, mustard, lemon juice, garlic and rosemary.
• Line a shallow baking dish with foil. Arrange chicken in the pan in a single layer.
• Set under broiler. Broil for 10 minutes.
• Brush thighs with about half of honey mustard mixture. Turn chicken over and broil for 10 more minutes or until chicken is no longer pink.
• Meanwhile, in a large saucepan of boiling water, cook potatoes until tender in the center, 12-15 minutes. Drain and quarter.
• Arrange chicken on a large platter. Spoon with remaining honey mustard mixture.
• Spoon potatoes around chicken and garnish with parsley.

HONEY MUSTARD CHICKEN THIGHS

Steps:

• In a medium bowl mix together everything but the chicken thighs. Add chicken, turning to coat and marinate in the refrigerator for 1 - 6 hours.
• Preheat oven to 375°F
• Coat a shallow roasting pan with nonstick spray. Arrange chicken in a single layer and cover with foil and bake 30 minutes.
• Turn the chicken over and brush with any remaining marinade mixture. Bake, uncovered, until chicken is no longer pink and juices run clear, about 20 - 25 minutes more.

HONEY-MUSTARD PECAN CHICKEN THIGHS

Steps:

• Place chicken thighs in a shallow dish.
• In a small bowl, combine the salt, black pepper, cayenne, and dried thyme; sprinkle evenly over the chicken thighs.
• In another bowl, add 1/2 cup honey, 1/2 cup mustard, and garlic; stir to combine; pour mixture over the chicken.
• Cover and refrigerate for 2 hours.
• Take chicken out of marinade and discard marinade.
• Dredge chicken in pecans then place chicken on a lightly greased rack in a foil lined broiler pan.
• Bake at 375 degrees for 40 minutes or until chicken is done.
• In a small bowl, combine the remaining honey, the remaining mustard, and the curry.
• Serve the sauce with the chicken.