Baked Honey Mustard Chicken Thigh Recipe
- t/4 CUP HONEY
- t TABLESPOONS WHOLE GRAIN MUSTARD
- t TABLESPOONS DIJON MUSTARD
- t CLOVES GARLIC, MINCED
- tALT AND PEPPER
- t-8 BONE-IN, SKIN ON CHICKEN THIGHS
- t SHALLOTS, QUARTERED
- t/2 LEMON, TO SERVE, IF DESIRED
- tREEN ONIONS, TO SERVE, IF DESIRED
- Preheat the oven to 350u0b0F.
- In a small bowl or glass measuring cup, whisk together the honey, whole grain mustard, dijon, and garlic. Taste and season with salt and pepper.
- Pat the thighs dry with a paper towel and season generously with salt and pepper. Heat up a large cast iron pan or non-stick skillet on medium high heat and add 4 of the thighs skin side down. Brown for 5 minutes undisturbed until golden and crispy. Remove from the pan and place in a large oven-proof casserole dish. Brown the remaining 4 thighs and place in the oven-proof dish. Top with the quartered shallots and pour on the honey mustard mixture. Bake until the thighs are cooked through, 30-40 minutes based on size. Squeeze on some lemon juice (adds some brightness) and sprinkle with green onions (adds some freshness) if desired and enjoy warm!
honey, grain mustard, dijon mustard, garlic, salt, skin, shallots, lemon, onions
Taken from www.epicurious.com/recipes/member/views/baked-honey-mustard-chicken-thigh-recipe-53076741 (may not work)