During recovery week I have a bit more time. Today I'm planning to make a dinner feast for my family. It includes the chicken thigh recipe below as well as sautéed summer squash, microgreen salad, applesauce, and cheddar bacon biscuits. I'm getting hungry just thinking about this meal. Here's the recipe for the chicken thighs. I'll post the biscuit recipe if they turn out good. 🙂
Oven Baked Chicken Thighs
- 1/2 cup stone ground mustard
- 1/2 cup chicken stock
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 6 chicken thigh, bone-in, skin-on
- 5 sprig thyme
- Salt and pepper , to taste
Preheat oven to 375˚F.
In a mixing bowl, whisk together mustard, stock, and garlic. Set aside. Place a large skillet over medium high heat. Once skillet is hot, add oil. Season chicken thighs generously with salt and pepper.
Sear chicken thighs skin side down for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
Pour sauce over chicken thighs and add thyme sprigs.
Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
Remove skillet from oven and allow chicken to rest, about 5 minutes.
Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. Serve.
Enjoy good food,