Honey Mustard Chicken Thighs Recipe
- cook TIME 18 mins
- prep TIME 7 mins
- total TIME 25 mins
Ingredients (15)
- 20 oz skinless bone-in chicken thighs
- 2 tbsp honey
- 2 tsp traditional Dijon mustard
- 1 tsp Dijon mustard seed
- 24 oz potato sliced into large cubes
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 3/4 cup whole milk
- 4 tbsp heavy cream
- 1 tsp all-purpose flour
- 1/2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp salt divided
- 1/2 tsp garlic powder
- 1/2 tsp paprika
INSTRUCTIONS
Prep:
Slice the Potatoes: Peel off the skin, cut the potato crosswise into 1-inch slices, then cut the slices into large cubes.
Mince the Garlic: Separate the cloves then thinly slice them. With a rocking motion, chop the knife over the sliced pieces until they are finely minced.
Chop the Parsley: Remove the stems then gather the leaves and thinly slice them. Rock the knife over the sliced leaves a few times until they are finely chopped.
Cook:
Slice the chicken: Make small slits into 26 oz skinless, bone-in chicken thighs to absorb the spice.
Season the chicken: Dry rub 1/2 tsp garlic powder and 1/2 tsp paprika all over the sliced chicken.
Microwave the potato: In a microwave-safe bowl, put 24 oz potato, cover with plastic wrap, and microwave for 10 minutes.
Pan-sear the chicken: In a pan over medium heat, pan-sear the seasoned chicken with 2 tbsp olive oil for 7 minutes on both sides until the skin turns light brown then take them off the heat.
Add the garlic and the flour: Add 1 tbsp garlic and 1 tsp all-purpose flour into the pan then stir around for 30 seconds.
Make the honey mustard sauce: Proceed to add 2 tbsp honey, 2 tsp traditional Dijon mustard, 1 tsp Dijon mustard seed, 3/4 cup milk, 4 tbsp heavy cream, 1/2 tbsp lemon juice, and 1/4 tsp salt and stir around until the mixture thickens.
Add the chicken: Put the pan-seared chicken back into the pan to cook over low heat for 7 minutes.
Mash the potatoes: Remove the potatoes from the microwave and mash them with 1/4 tsp salt.
Garnish and serve: Transfer the chicken onto serving plates and serve alongside the mashed potatoes. Garnish with 2 tbsp chopped parsley.
