Friday, November 15, 2013

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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12 comments:

Beth F said...

This looks so good and a great weeknight dinner. I love Cooking Light, and have subscribed off and on for years.

Beth F said...

Oh I meant to say ... I have the same issue with beer -- it does tend to tip the scale. But sometimes it's just the right drink for the moment.

Kerry Ann @Vinobaby's Voice said...

I adore Cooking Light recipes. I need to start using chicken thighs--usually I sub breasts because I'm not as crazy about dark meat, but now that they come boneless and skinless I need to give them a try again. This looks delish!

Joy Weese Moll (@joyweesemoll) said...

That looks lovely. Just the sort of dish that will fill my desires around Thanksgiving but still be healthy. I find that if I fix enough dishes like this leading up to Thanksgiving, I'm less likely to overindulge on the day itself.

Esme said...

I quite like Cooking Light's recipes. It goes to show you can enjoy food without soaking it in fat and sugar.

Carole said...

I like thighs better than breast - in chicken! Like the sound of your sauce - haven't mixed mustard and thyme but will try it now. Cheers

Couscous & Consciousness said...

Love the sound of this dish, Tina - looks perfect for a quick and easy mid-week dinner, and love that it's light and healthy too.

(Diane) bookchickdi said...

I used to subscribe to Cooking Light and have gotten so many terrific recipes from them. I'm adding this one to the collection.

Janel Gradowski said...

I love Cooking Light. Many of their recipes are so good, like this one. Love that it is pretty much a pantry meal too.

angrygreycatreads.com said...

Thighs are my favorite part of the chicken (or turkey) they just seem so much richer than breast meat.

Sue Jackson said...

What a coincidence! We just tried this recipe a few weeks ago, and I posted it on my own Weekend Cooking post last month. I have cooked almost exclusively from Cooking Light for 20 years (other than my own inventions). Yes, their recipes are healthy, but more importantly, they are filled with flavor! Everyone in our house enjoyed this one. Hop on over to my blog for more great CL recipes!

Sue

Book By Book

Book by Book is now on Facebook!

Estrella Azul said...

Oh boy, does this look tasty! Chicken is my favorite, so you got my attention already just with that - but that sauce sounds like nothing I've had with chicken before --> need to try it, soon! :)