Stovetop Honey-Mustard Chicken
Haven't had any chicken in ages, but Costco had some thighs on sale this week and I succumbed. We both really like this, and it's so quick and easy to make. I usually serve it with steamed white rice and a steamed veg, and the whole thing is on the table in half an hour - very good for a weeknight supper.
2 or 3 servings
30 minutes - 10 minutes prep
1 medium onion
1 tablespoon olive oil
6 skinless, boneless chicken thighs
3/4 cup to a cup of chicken broth (a tin, even)
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon black peppercorns, ground
Peel and chop the onion finely.
Heat the oil in a large skillet, and sauté the onion gently, until translucent and a little golden. Add the chicken and turn up the heat a little, browning it on both sides.
Add the chicken stock, and turn up the heat to high. Add the honey, mustard and pepper. Cook until the stock is reduced to a thick sauce, stirring regularly.
Reduce the heat again, and continue cooking until the chicken pieces brown and the mixture begins to caramelize - usually just a few minutes more. Turn the chicken pieces to brown both sides, but remove the pan from the heat once the sauce is as dark as you want it to be.
This has a fairly mild mustard flavour; stir in a little more just before serving to get more of a bite.
2 or 3 servings
30 minutes - 10 minutes prep
1 medium onion
1 tablespoon olive oil
6 skinless, boneless chicken thighs
3/4 cup to a cup of chicken broth (a tin, even)
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon black peppercorns, ground
Peel and chop the onion finely.
Heat the oil in a large skillet, and sauté the onion gently, until translucent and a little golden. Add the chicken and turn up the heat a little, browning it on both sides.
Add the chicken stock, and turn up the heat to high. Add the honey, mustard and pepper. Cook until the stock is reduced to a thick sauce, stirring regularly.
Reduce the heat again, and continue cooking until the chicken pieces brown and the mixture begins to caramelize - usually just a few minutes more. Turn the chicken pieces to brown both sides, but remove the pan from the heat once the sauce is as dark as you want it to be.
This has a fairly mild mustard flavour; stir in a little more just before serving to get more of a bite.
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