Honey Mustard Chicken

 

Do you eat a lot of chicken?  We do.  It's relatively cheap and a good lean protein.  There are dozens of chicken recipes out there, and this one in particular, uses some of my favorite ingredients.  

This recipe takes about 10 minutes to put together so it's definitely an easy weeknight meal.  The flavors blend together so seamlessly.  Mustard, chicken, and vermouth--it's a beautiful combination!

Ingredients:

- 1.5-1.65 lb of boneless, skinless chicken thighs

-salt and pepper

-2 tablespoon of olive oil

-½ cup of dry vermouth

-1/4 cup of honey mustard

-2 tablespoons of fresh parsley (plus additional for garnish)

-1/2 teaspoon minced garlic (one clove)

-2 tablespoons grainy mustard

-1/4 teaspoon salt

-1/4 teaspoon pepper

Instructions:

1. Preheat the oven to 350 degrees. Grease a roasting pan or a 9x9 pan.  (I used a 9x9 pan.)
2. Wash and dry the chicken thighs. Lightly season the chicken with salt and pepper.
3. Heat a skillet over medium high heat. Pour in the olive oil.
4. Once the oil is heated, place the chicken in the pan.  Sear the chicken until brown on each side. (2-3 minutes).  Place the chicken in the greased roasting pan. Keep the skillet on the heat.
5. Pour the vermouth into the pan while scraping up the bits from the bottom.
6. Once the vermouth is reduced by half, pour this over the chicken.
7. Mix together the remaining ingredients. Taste and adjust for seasoning.
8. Smother on the chicken thighs.
9. Place into the oven. Baked for 45 minutes or until the juices run clear and the thighs register 175 degrees. Spoon sauce over the chicken thighs and serve immediately. I served these with rice and steamed spinach.

Look at that beautiful sauce!  So good!!!