OK, so I stole this recipe from Diane over at Balanced Bites. She has some very creative & delicious quick recipes. Tonight I boiled some kale (5 minutes) and drizzled it with sesame oil & sea salt while the chicken was cooking. Done in 20!
Chicken Thighs with Honey-Mustard Sauce
Ingredients
6 Organic Free-Range Chicken Thighs (bone-in, skin-on)
2 Tbsp Melted Butter
1-2 Tbsp Gluten-Free Stone Ground Mustard
1 Tbsp Raw Honey (buying it locally is ideal)
1/2 Tsp Paprika
Celtic/Sea Salt, to taste
Preparation
* Pre- heat the oven to 375 degrees.
* Combine melted butter, mustard, honey paprika and salt in a small bowl to create a sauce for the chicken.
* Dredge each chicken thigh in the sauce, spreading it evenly onto the skin and bottom side. Use a brush if you find it helpful.
* When the skillet is heated, place the thighs skin side down into the pan. Allow the thighs to cook for approximately 2-4 minutes until golden brown on the skin side.
* Flip the thighs over for about 2 minutes in the skillet, then transfer to a cookie sheet and place into the oven until the internal temperature reaches 165 degrees. (Approx 20 minutes).
* Remove the chicken from the oven and allow it to cool before eating or storing.
Note: upon cooling, the butter and sauce will become hardened. Scoop a portion of it out when you re-heat the chicken to eat later. Place it on top of the meat and it will melt back into a delicious sauce!
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
