Cooking Light: Roasted Chicken Thighs with Mustard-Thyme Sauce

The time spent trying new beers, ales and ciders took a wee toll when I got on the scale last week. No need to panic - I had a good time. I knew what I was doing.

Wine doesn’t give me a weight gain as beer does and so, completely aware of all this but proceeding anyway (hey, it WAS vacation) I fully accept there are consequences for every action.



Speaking of overindulgence……..a big, overeating fest (for Americans) is creeping up.

Thanksgiving is coming on us like that pesky hurricane you need to prepare for, make plans and stock up on supplies, etc. Always being the meatier female at the Thanksgiving dinner table doesn’t bother me as I have never aspired to be thin as a stick. For some it’s genetics and others…who knows. I am more likely to join in for beer pong or have another helping of potatoes (oh my, I do love my potatoes) but…it’s time to get back on the healthier eating track (and stay away from beer).

I present a wonderfully delicious and simple meal from Cooking Light magazine. You won’t feel deprived, you won’t feel as you are dieting because…you aren’t.

This is just healthy eating with an abundance of flavor. I had all the items in my fridge except a pack of chicken thighs which was quickly remedied by stopping off at the grocery store on the way home.




Roasted Chicken Thighs with Mustard-Thyme Sauce

Ingredients

1 tablespoon olive oil
8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup no-salt-added chicken stock (such as Swanson), divided
4 teaspoons flour
1 teaspoon Dijon mustard

Preparation

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7–inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.

3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

From Cooking Light, OCTOBER 2012 issue

This was so good I am made it again (already). I would love to share this with all readers of Beth Fish Reads for her Weekend Cooking Series. Hey...if you have a nice tasty and healthy recipe you'd like to share, please drop me an email!




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