Roasted Chicken Thighs with Mustard-Thyme Sauce by TRobinson

Source: Cooking Light

Ingredients

1 tablespoon olive oil 8 bone-in chicken thighs, skineed (about 2 1/2 pounds) 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon butter 1/2 cup chopped onion 2 teaspoons chopped fresh thyme 1 cup no-salt-added chicken stock, divided 4 teaspoons flour 1 teaspoon Dijon mustard

Instructions

1. Preheat oven to 425.
2. Heat a loarge nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11x7-inch glass or ceramic baking dish. Bake at 425 for 16 minutes or until a thermometer registers 165. Remove chicken from dish; reserve drippings.
3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; saute 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosed browned bits. Bring to a boil, and cook for 2 minutes or until slighly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Servings: 4 Serving Size: 2 thighs, 3 tbsp sauce

Nutrition Information (per serving):
Calories 246
Fat 11.7 g
Saturated Fat 3.7 g
Cholesterol 122 mg
Sodium 498 mg
Carbohydrates 4.6
Fiber 0.5 g
Protein 28.9 g