Baked Honey Mustard Chicken Thighs

• Gluten free

• Meat

  • 4 6 oz. chicken thighs

• Produce

  • 2 Garlic cloves, large
  • 3 sprigs Rosemary, Fresh

• Condiments

  • 2 tbsp Dijon mustard
  • 3 tbsp Honey
  • 2 tbsp Mustard, whole grain

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on joeshealthymeals.com

Description

Ingredients

• 4 6 oz. chicken thighs, (or other chicken parts as desired, preferably with skin on)
• 1 tbsp vegetable oil
• ¼ tsp salt
• ¼ tsp fresh ground black pepper
• 2 tbsp dijon mustard
• 2 tbsp whole grain mustard, (or use all whole grain if desired)
• 3 tbsp honey
• ¼ cup dry white wine, (substitute chicken broth if desired)
• 2 large garlic cloves, crushed
• 3 or 4 sprigs of fresh rosemary

Directions

• Preheat oven to 375°.
• Rinse chicken and pat dry, then salt and pepper all sides.
• In an oven safe skillet on high heat, add vegetable oil and bring up to nearly smoking, then add chicken, skin side down and brown for 4 to 5 minutes.
• Turn the chicken and brown the other side 4 mins. then remove from heat.
• Mix the mustard, honey and wine in a small bowl, then pour over the chicken.
• Place the crushed garlic and rosemary sprigs between the chicken pieces.
• Bake for 30 minutes or until the internal temperature is around 160°
• Serve right away with the pan drippings.
• If you would like to thicken the pan drippings into gravy, remove the chicken and place the skillet on medium heat. Make a slurry of ¼ cup of cold water and 2 tablespoons of flour. Whisk the slurry in to the pan and cook and stir until thick.