Honey Dijon Chicken Thighs

Not too long ago I made up a platter of Honey Dijon Pork Chops but I hadn’t thought far enough ahead to let them marinate.  Instead, I just fried them up in the pan and added the honey-mustard mixture as they cooked and they turned out just fine.  And because I’m such a fan of the honey-mustard combo, I got to thinking why not add it to chicken?

A pan full of thighs was quick and easy but use your own favorite chicken parts.  No shallots on hand?  A little onion is a fine substitute.  And, as almost always, dried herbs will work just fine here.

Teamed up with Lemon Dill Roasted Potatoes and steamed Broccoli, this was part of an easy but oh-so-flavorful meal.  Put the potatoes in the oven, start the chicken and get the broccoli ready to go while the chicken is simmering.  Turn the heat on low under the broccoli when you take the chicken out of the pan, pull the potatoes out of the oven once the chicken is done and everything should be ready at about the same time.

• Chicken Thighs, 12 here but easy to do fewer
• Shallots, 2
• Garlic, 2 or 3 cloves
• Butter, 4 tablespoons
• Thyme Sprigs, or a teaspoon or two of dried
• Chicken Stock or Bouillon, 1 1/2 cups
• Dijon Mustard, 1/2 cup
• Honey, 1/3 cup
• Cream, 1/4 cup
• Salt/Pepper

Slice the shallots and mince the garlic.

Heat the butter in a large saute pan over medium-high heat, until it’s bubbly and beginning to brown.

Arrange the chicken in the pan and season with salt and pepper.  Let it cook until the underside gets nicely browned.

While the chicken is cooking, combine the honey and mustard.

Turn the chicken once it’s browned underneath.

Add the shallots, garlic and thyme and cook for another few minutes, until the chicken is browned again and the shallots are softened.

Add the chicken broth and reduce the heat.  Let it simmer, uncovered, until the chicken is done.  Time will vary according to how big your chicken pieces are

Remove the chicken to a platter and keep it warm.  Discard the spent thyme sprigs.  Turn the heat back up and cook the pan sauce until it’s reduced by nearly half.  Skim off any excess fat if you like.

Reduce the heat again and stir in the honey mustard mixture.

Add a little cream and stir it in until it’s all heated through.

Drizzle the sauce over the chicken and serve it up, with any remaining sauce passed alongside.  Enjoy!

Tagged as: chicken and poultry, cream, dijon, honey, shallot, thyme