DIJON MUSTARD CHICKEN THIGHS RECIPES
MUSTARD CHICKEN THIGHS RECIPE | ALLRECIPES
This is a favorite recipe in my family. It is modified from an old recipe from Southern Living magazine. I like to serve these mustard thighs with chicken-flavored rice. Even my picky kids love this. You can adjust the heat by adding more hot sauce (I like to do 3 tablespoons often) or less, depending on tastes.
Provided by limabean
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 2 hours 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 chicken thighs
Number Of Ingredients 7
Steps:
- Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add chicken thighs and coat well. Cover and let sit in the refrigerator 2 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a broiling pan.
- Place chicken thighs in the prepared pan; discard excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes.
Nutrition Facts : Calories 269.1 calories, CarbohydrateContent 11.2 g, CholesterolContent 58.4 mg, FatContent 16.7 g, FiberContent 0.5 g, ProteinContent 16 g, SaturatedFatContent 3.7 g, SodiumContent 1260 mg, SugarContent 1 g
DIJON-HERB CHICKEN THIGHS RECIPE | MYRECIPES
Provided by Mary Drennen
Yield Serves 4 (serving size: 1 chicken thigh)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Combine parsley, chives, olive oil, Dijon mustard, and garlic in a small bowl, stirring well with a whisk. Rub herb mixture evenly over meaty side of chicken thighs; sprinkle evenly with salt and pepper.
- Arrange chicken on a baking sheet or jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done.
- Preheat broiler to high (do not remove pan from oven). Broil chicken for 3 minutes or until browned.
Nutrition Facts : Calories 270 calories, CarbohydrateContent 1 g, CholesterolContent 162 mg, FatContent 13.9 g, ProteinContent 33 g, SaturatedFatContent 2.7 g, SodiumContent 453 mg
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HONEY-DIJON CHICKEN THIGHS RECIPE | ALLRECIPES
I have a super yummy, simple weeknight meal to share with you! My honey-Dijon chicken thighs are packed with flavor.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 55 minutes
Category Meat and Poultry, Chicken, Chicken Thigh Recipes
Calories 536.2 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 55 minutes
Category Meat and Poultry, Chicken, Chicken Thigh Recipes
Calories 536.2 calories per serving
- Broil thighs in the preheated oven until crispy and golden, 2 to 5 minutes. Remove from the oven and serve.
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ROSEMARY DIJON CHICKEN THIGHS RECIPE OPERAGIRL - CHOWHOUND
When I was a little girl, I was fascinated with the Fannie Farmer Cookbook. I would pore over its beautiful illustrations of fruits, vegetables, animals, and...
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Reviews 4.5
- In a large bowl, combine all ingredients. Cover and refrigerate for two hours. Preheat the oven to 450F, and line a baking sheet with foil. Place the chicken thighs on the baking sheet. Put the chicken on the middle rack of your oven and bake for 20 minutes. Turn on the broiler, and move chicken up to the second rack from the top of your oven. Broil for 10 minutes, or until chicken is well-browned.
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Reviews 5
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Reviews 5
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- Preheat oven to 375 degrees. In a large bowl, stir together Dijon mustard, paprika, salt and pepper; add chicken to bowl; toss to coat. Let stand in the bowl while heating a large ovenproof skillet over medium-high heat. Add bacon to skillet; cook, stirring until bacon starts to brown; remove bacon to a small bowl. Leave 1 T. bacon fat in the skillet; remove the excess. Add onion to the skillet; cook, stirring, until soft, about 3 minutes. Add thyme leaves; cook, stirring, about 1 minute. Transfer the onion to the bowl with the bacon. Add the olive oil to the skillet; heat; add the chicken thighs, skin side down. Cook over medium-high heat until golden brown; flip over; brown the second side. Place skillet with the chicken into the oven; cook for 10-15 minutes, or until chicken is cooked through. When chicken is cooked through, remove skillet from oven; transfer chicken to a plate/platter. Place skillet back on the stove-top over medium heat until hot; add wine; cook, stirring to scrape up any browned bits, for about 1 minute. Add the grainy mustard and cream; stir to combine. Return the chicken, bacon and onion to the skillet; cook with the sauce until chicken is warm. Season with salt and freshly ground pepper. Serve garnished with fresh thyme leaves. 4-6 servings.
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