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