SLOW COOKER HONEY MUSTARD CHICKEN THIGHS
Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it - and grown-ups, too
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h25m
Number Of Ingredients 8
Steps:
- Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
- Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.
Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG
This self-saucing one-pot is like a roast dinner without the fuss. Plus it's rich in iron, fibre and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
- Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
- Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.
Nutrition Facts : Calories 571 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium
CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
MUSTARD CHICKEN THIGHS WITH ROSEMARY POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk 1/2 cup water, the mustard, 1 tablespoon olive oil, the lemon juice, peppercorns, half of the garlic and 1/4 teaspoon salt in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Transfer the chicken to a rimmed baking sheet, skin-side up. Roast on the upper rack until golden and crisp, 25 minutes.
- Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl. Cover with plastic wrap; pierce a few times with a knife to vent. Microwave until just tender, 10 minutes. Drain and pat dry. Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 teaspoon salt in a bowl. Add the potatoes and bell pepper; toss. Transfer to a separate rimmed baking sheet. Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.
- Remove the chicken from the oven and let rest. Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes. Serve with the chicken and any pan juices.
Nutrition Facts : Calories 628 calorie, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 158 milligrams, Sodium 989 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 40 grams
HONEY-MUSTARD CHICKEN THIGHS
Adapted from a recipe for pork chops, this is not the usual honey-mustard sauce. An unusual ingredient ingredient adds depth to the rich flavor. It would work with white meat, but richer dark meat works better with this sauce. We serve it with a brown/wild rice blend.
Provided by txjamjr
Categories Chicken Thigh & Leg
Time 35m
Yield 4 chicken thighs, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 636.6, Fat 32.8, SaturatedFat 6.9, Cholesterol 86.6, Sodium 4574.4, Carbohydrate 53.4, Fiber 12.7, Sugar 26.4, Protein 35.4
SWEET HOT MUSTARD CHICKEN THIGHS
When it comes to mustard, sweet-hot works amazingly well, especially as a glaze for chicken. Even though we are using skin-on bone-in chicken thighs, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong mustard flavor. It gets mellowed out by the brown sugar and spices. The old saying 'The closer the bone, the sweeter the meat' really is true. Leaving in the bones adds a lot of flavor and juiciness.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
- Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
- Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
- Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
- Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
- Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
- Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
- Spoon reduced pan sauce over each chicken thigh and serve.
Nutrition Facts : Calories 351.6 calories, Carbohydrate 13.8 g, Cholesterol 105.9 mg, Fat 19 g, Fiber 0.6 g, Protein 29.1 g, SaturatedFat 5.1 g, Sodium 764.8 mg, Sugar 7.9 g
MAPLE-MUSTARD CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
HONEY MUSTARD CHICKEN THIGHS
These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 20.9 g, Cholesterol 71 mg, Fat 8.2 g, Fiber 1 g, Protein 20 g, SaturatedFat 2.3 g, Sodium 409.8 mg, Sugar 18 g
BAKED BUTTERMILK MUSTARD CHICKEN THIGHS
Make and share this Baked Buttermilk Mustard Chicken Thighs recipe from Food.com.
Provided by Julesong
Categories Chicken
Time 44m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
- Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
- Divide mixture into two portions and set one portion aside.
- Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
- Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
- Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
- To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
BAKED HONEY MUSTARD CHICKEN THIGHS
Baked Honey Mustard Chicken Thighs. Juicy chicken thighs smothered in an amazing honey mustard sauce then broiled until crispy.
Provided by Kelley Simmons
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Grease a 9 x 13 pan with cooking spray. In a medium bowl combine honey, dijon mustard, onion powder, garlic powder, paprika, salt and pepper.
- Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.
- Bake until the chicken reaches 175 degrees, 30-40 minutes.
- Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes. Serve immediately and enjoy!
Nutrition Facts : Calories 328 kcal, Carbohydrate 10 g, Protein 36 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 328 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
MUSTARD-CRUSTED CRISPY CHICKEN THIGHS
These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!
Provided by Mandbsfablives
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
- Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
- Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
- Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Garnish with parsley to serve.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 32.2 g, Cholesterol 105 mg, Fat 22.4 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 10.7 g, Sodium 2005.9 mg, Sugar 1.7 g
SWEET MUSTARD CHICKEN THIGHS
These Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family. From Cooking Light.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill.
- Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.
- Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.
HONEY MUSTARD CHICKEN THIGHS
If you like honey mustard, this is your lucky day. Honey and mustard contribute their unique flavor to a savory dish of chicken thighs in a recipe that is simple to make. This dish is nice served with hot cooked couscous and a green salad. Recipe from Linda Larson at about.com.
Provided by Lorraine of AZ
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a heavy skillet over medium heat. Add chicken strips, carrots, and onions and cook for 4-5 minutes until chicken is browned on the bottom.
- Meanwhile, in a small bowl, combine garlic, honey, mustard, chicken broth, thyme, salt and pepper. Turn chicken and add honey mixture.
- Cover pan and bring to a simmer. Lower heat to low and cook, stirring occasionally, for 7-9 minutes until chicken is thoroughly cooked and vegetables are tender.
- These chicken thighs are nice served over hot cooked rice or couscous.
Nutrition Facts : Calories 357.6, Fat 20.7, SaturatedFat 6.8, Cholesterol 103.2, Sodium 551.3, Carbohydrate 22.2, Fiber 2.4, Sugar 17.1, Protein 21.3
HONEY-MUSTARD CHICKEN THIGHS
Honey-mustard chicken thighs require just minimal basting, giving you plenty of time to prepare the rest of dinner while they're in the oven.
Provided by sarah zajicek
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
- Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
- Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 550.6 calories, Carbohydrate 20.7 g, Cholesterol 176.7 mg, Fat 29.4 g, Fiber 0.1 g, Protein 47.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 17.4 g
MUSTARD-GLAZED CHICKEN THIGHS
Make and share this Mustard-Glazed Chicken Thighs recipe from Food.com.
Provided by Walmart
Categories Chicken
Time 35m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425°F.
- In a small mixing bowl, whisk together the coconut oil, mustard, poultry seasoning and salt.
- Arrange the chicken thighs in a 9x12" baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste.
- Bake uncovered for 30 minutes or until a thermometer reads 165°F when inserted into the center of one of the chicken thighs.
- This dish was created by Walmart Mom, Tara Kuczykowski.
Nutrition Facts : Calories 310.8, Fat 15.2, SaturatedFat 8, Cholesterol 171.8, Sodium 553.9, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 41
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
SKILLET CHICKEN THIGHS WITH LUXURIOUS MUSTARD PAN SAUCE
Sometimes you want some easy luxury that can take you out of your weekday rotation of fried rice and chicken salad. This is that kind of recipe. It's rich and impressive enough to make for a dinner party, but I have no problem tackling it during a weekday. I feel like almost every French style dish gives you the best of both worlds like that.What makes this dish shine is searing the chicken thighs in the pan to crisp up the skin and create the base for the sauce. They're finished in the oven on a sheet pan so you can make the sauce while they roast. The tangy, creamy sauce comes together with lots of white wine, grainy mustard and capers - no cream added!The crispy chicken thighs and mustard sauce is delicious on its own or you can also pair it with a frisée salad, potatoes or even serve it over spaghetti.
Provided by Food Network Canada
Categories chicken,French,Great Canadian Cookbook,herbs,Roast
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 175˚C (350˚F).
- Season the chicken generously on both sides with salt and fresh black pepper.
- Heat the oil and butter in a large skillet over medium heat.
- Sear the chicken, skin side down first for 3-4 minutes per side until golden brown and crispy. The chicken will release itself from the pan easily when it's ready to be flipped and taken out of the pan!
- Transfer the chicken thighs to a sheet pan and roast in the oven for 18-22 minutes until the internal temperature reads 75˚C (165˚F). Roasting time will depend on the thickness of the chicken thighs so check the temperature.
- Immediately after removing the chicken from the pan, turn the heat down to medium-low and add the shallots and thyme.
- Sauté for 1-2 minutes until they begin to soften.
- Add the flour and grainy mustard and cook for another minute until the rawness of the flour is cooked out.
- Deglaze the pan with the white wine, scraping the bottom of the pan to release all of the browned bits from the chicken.
- Turn the heat up to medium-high and reduce the wine by at least half.
- Add the chicken stock and capers to the pan and simmer for 5-8 minutes until the sauce has reduced and has thickened.
- Taste and season with salt, if needed, and lots of fresh black pepper.
- Plate by spooning some of the pan sauce onto each serving dish, placing the chicken in the sauce, and then drizzling a little bit of sauce over the chicken. Garnish with lots of chopped parsley.
More about "mustard chicken thighs food"
CREAMY MUSTARD BAKED CHICKEN THIGHS - MOM ON …
From momontimeout.com
5/5 (1)Category Dinner, Entree, Main DishServings 4Calories 535 per serving
- Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper.
- Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.
- Transfer the skillet to the oven to bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken.
20-MINUTE CREAMY MUSTARD CHICKEN THIGHS RECIPE - …
From eatingwell.com
Category Quick & Easy Low-Calorie Chicken RecipesCalories 302 per servingTotal Time 20 mins
- Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in wine and mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in cream and capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.
HONEY MUSTARD CHICKEN THIGHS - COOKING LSL
From cookinglsl.com
Ratings 42Calories 376 per servingCategory Main
- In a small bowl, combine Dijon mustard, honey, olive oil, salt, pepper and oregano (Cayenne pepper, optional).
- Bake chicken uncovered for 30-40 minutes, until the top is golden and the internal temperature of the meat is 165F.
EASY ROASTED MUSTARD CHICKEN THIGHS - SALT & LAVENDER
From saltandlavender.com
5/5 (6)Total Time 1 hrCategory Main CourseCalories 406 per serving
- Generously season the chicken with salt and pepper and add it to a large Ziploc bag. Add the grainy mustard, Dijon mustard, olive oil, and Italian seasoning to the Ziploc. Move it around until it's evenly coated. You can choose to marinate it for up to a few hours before cooking (I left mine for 30 mins), or you can put it in the baking dish right away.
- Spread the chicken thighs in an even layer in your baking dish. Sprinkle some fresh thyme over top (remove the leaves from the sprigs) and place a few whole sprigs over top.
- Roast the chicken for 20-25 minutes or until it's cooked through (a thermometer should read 165F). I roasted mine for 25 min. Let it rest for a few minutes prior to serving.
MUSTARD-BALSAMIC BAKED CHICKEN THIGHS - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large bowl, combine the olive oil, spicy brown mustard, balsamic vinegar, mustard powder and garlic. Toss the chicken in the marinade.
- Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and continue baking for another 10 minutes, or until cooked through.
BAREFOOT CONTESSA | CHICKEN THIGHS WITH CREAMY MUSTARD ...
From barefootcontessa.com
10 BEST DIJON MUSTARD CHICKEN RECIPES - YUMMLY
From yummly.com
10 BEST BAKED MUSTARD CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
EASY MUSTARD CHICKEN THIGHS - CLEAN FOODIE CRAVINGS
From cleanfoodiecravings.com
5/5 (1)Total Time 40 minsServings 4Calories 343 per serving
- To begin, pat the chicken thighs dry using dry paper towels. Then, season the chicken thighs on both sides with a couple of pinches of salt and pepper.
- Add all of the ingredients needed for the mustard glaze to a small bowl and whisk to combine. Set the glaze aside and move on to the next step.
- Now, heat the ghee in a large cast-iron skillet (a good 12-inch pan will work) over high heat. Add the chicken thighs to the hot skillet (skin side down) and lower the heat to medium-high. Sear the chicken for 3-5 minutes until it develops a nice brown color. Flip the chicken, brush the glaze on the chicken thighs and transfer them to the oven. Bake the chicken thighs for 30-35 minutes or until the chicken is cooked through (internal temperature should read between 165˚F – 170˚F).
FRENCH MUSTARD CHICKEN (POULET à LA MOUTARDE) - OLIVIA'S ...
From oliviascuisine.com
4/5 (1)Total Time 45 minsCategory Main CourseCalories 675 per serving
- Place the chicken thighs in a bowl and season the chicken thighs with salt and pepper. Add the Dijon mustard and rub, making sure that the chicken thigs are thoroughly coated. Reserve.
- Heat one teaspoon of the oil in a large skillet with a lid, braiser or Dutch oven, over medium-high heat. Add the bacon and cook until golden brown, about 5 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain the excess grease. Reserve. If the bacon has rendered a lot of fat, drain most of it, leaving just a couple tablespoons in the pan.
- Add the chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and reserve with the bacon.
- Add the remaining olive oil and sauté the shallots until softened, about 3 minutes. Then, stir in the garlic and cook until fragrant, about 1 minute. Add the thyme leaves and stir to combine.
HONEY MUSTARD CHICKEN RECIPE - BOBBY FLAY | FOOD & WINE
From foodandwine.com
5/5 (349)Total Time 1 hrServings 6
- Preheat the oven to 400°. On 2 large rimmed baking sheets, toss the chicken and olive oil; season with salt. Roast until nearly cooked through, about 20 minutes for the breasts and 25 minutes for the legs, thighs and wings. Pour off the fat on the baking sheets. Preheat the broiler and position a rack just below center.
- On 1 of the baking sheets, toss all of chicken with the honey mixture. Turn the chicken skin side down and broil for about 5 minutes, basting with the honey and shifting the baking sheet, as necessary, until the pieces are browned. Turn the chicken skin side up and broil for 5 minutes longer, basting occasionally. The chicken is done when it's cooked through and the skin is deeply glazed but not blackened. Transfer the chicken to a platter. Pour the juices from the baking sheet into a heatproof bowl and skim off the fat. Serve the chicken, passing the juices on the side.
HONEY MUSTARD CHICKEN THIGHS - THE DINNER BITE
From thedinnerbite.com
Ratings 2Total Time 50 minsCategory Side DishCalories 471 per serving
- Season the chicken thighs with garlic granules, salt, black pepper and mix to combine. Set the chicken aside and make the honey mustard sauce
- To a medium bowl, add honey, mustard, olive oil and mix until combined. Then pour the marinade over the chicken thighs
- Transfer the chicken to a baking dish, pour the remaining sauce on top of the chicken and bake in the oven for 40 to 45 minutes or until the chicken is well roasted and the juice runs clear. For crispy shin, bake the chicken uncovered in the oven.
HONEY MUSTARD BAKED CHICKEN THIGHS RECIPE - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large bowl, combine the olive oil, mustard, honey and garlic. Toss the chicken in the marinade.
- Lay the chicken on the lined baking sheet skin-side down. Bake for 20 to 25 minutes. Turn the chicken over and bake for another 10 minutes or until cooked through.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE - THE CHUNKY CHEF
From thechunkychef.com
5/5 (13)Total Time 30 minsCategory Main CourseCalories 149 per serving
- Pat chicken dry and trim any excess fat. Combine salt, pepper, garlic powder, dried thyme, and onion powder. Sprinkle mixture evenly over the chicken, on both sides.
- To the same skillet, add butter and heat over MED heat. Add onion and cook 3-4 minutes, until softened, stirring often and scraping the bottom of the skillet with a wooden spoon.
MAPLE-MUSTARD CHICKEN THIGHS RECIPE | MYRECIPES
From myrecipes.com
5/5 (34)Total Time 2 hrs 43 minsServings 4Calories 314 per serving
- Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. Add chicken to bag; seal. Chill 2 hours.
- Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.
MUSTARD-MAPLE CHICKEN THIGHS RECIPE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 mins
- In a large mixing bowl, combine the mustard, syrup, salt, pepper and chile powder. Add the chicken thighs and toss until well-coated, then set aside.
- Set up grill for indirect grilling. On a gas grill, turn all burners on high heat for 10 minutes, then turn off the burners on one side of the grill. On a charcoal grill, bank the hot coals on one side of the grill.
- Place the chicken on the cool side of the grill and cook until a quick-read thermometer registers 165° near the bone, about 35 minutes. Rotate the chicken halfway through so that all the pieces have equal time near the hot side of the grill to encourage even cooking. Alternatively, roast in a 400° oven for 40 minutes.
MAPLE MUSTARD CHICKEN SHEET PAN DINNER | CHICKEN.CA
From chicken.ca
Servings 6
GRILLED MUSTARD-MARINATED CHICKEN THIGHS | METRO
From metro.ca
4/5 (7)Total Time 1 hr 30 minsServings 6
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