Chicken With Honey Mustard Yogurt Sauce

• 11/2 cup plain yogurt
• 1/3 cup Honey Mustard
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 teaspoon fresh thyme leaves
• 2-3 pounds chicken, trimmed of all fat and cut into 8 parts
• Fresh Egg Pasta

1. Mix the yogurt and mustard in a bowl and season with salt, pepper and the thyme.
2. Divide the mixture into two 2-quart baking dishes. Cover and let sit. Can be let to sit for 30 minutes to several hours - refrigerate if leaving for more than 30 minutes.
3. Preheat oven to 400 degrees.
4. Bake the chicken, uncovered for 45 minutes or until brown.
5. Shake most of the sauce off of the chicken and transfer to a platter. Cover loosely to keep warm.
6. Process the curdled yogurt in a blender and transfer to a bowl or sauce dish. Serve over the chicken over fresh egg pasta with the sauce.

plain yogurt, honey, salt, freshly ground black pepper, thyme, chicken, egg pasta

Taken from food52.com/recipes/1092-chicken-with-honey-mustard-yogurt-sauce (may not work)