Ingredients

The following ingredients have 4 Servings
  • 1/4 shallot (finely chopped)
  • 3 tbsp Dijon mustard
  • 3 tbsp whole grain mustard
  • 3 tbsp honey
  • 1 tbsp brown sugar
  • 2 tbsp chicken stock*
  • 2 tbsp olive oil
  • salt
  • pepper
  • 1 1/2 lbs bone-in skin-on chicken thighs (OR boneless skinless chicken breasts)
  • 3-4 sprigs fresh rosemary

Instruction

  • Preheat oven to 400 degrees F.
  • In a medium size mixing bowl or glass measuring cup, combine the shallot, dijon mustard, whole grain mustard, honey, brown sugar and chicken stock, whisk to combine. Set aside until needed.
  • In a large oven-safe skillet, heat olive oil over medium-high heat. Generously salt and pepper both sides of the chicken, then sear both sides until golden brown, about 3 minutes on each side (note: if you use skin-on chicken thighs, place skin side down first). Pour mustard mixture over the top of the chicken, then add the rosemary sprigs in between.
  • Place in the oven and cook for 25-30 minutes or until cooked throughout. Remove and allow to cool for 5-10 minutes before serving.