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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (447g) Recipe makes 2 servings |
||
| Calories 426 | ||
| Calories from Fat 145 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.2g | ||
| Cholesterol 171mg | 57% | |
| Sodium 391mg | 16% | |
| Potassium 719mg | 20% | |
| Total Carbohydrate 26.1g | 8% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 20.2g | ||
| Protein 44.7g | 89% | |
Ingredients
- 1 medium onion
- 1 tablespoon olive oil
- 6 boneless skinless chicken thighs
- 1 (10 ounce) can low sodium chicken broth
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/2 teaspoon fresh ground black pepper
Directions
1
Peel and chop the onion finely.2
Heat the oil in a large skillet, and sauté the onion until translucent.3
Add the chicken pieces, turning to lightly brown on both sides.4
Add the chicken stock and turn the heat to high.5
Add the honey, mustard and black pepper.6
Cook until the stock is reduced to a thick sauce.7
Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.8
Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.9
This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Comfort Food
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: College Gal
On Jun 18, 2008
This was pretty good! I followed the recipe exactly, except that I used chicken breast cut into large pieces. The sauce was GREAT but I will probably double the sauce next time. I think the cooking time was a bit long as the chicken was a rubbery.
From: Marlene.
On May 6, 2006
This was pretty good! Next time I make it I will use chicken breast instead , we just didn't care for the texture of thighs. Not sure how I went wrong but it took a LOT longer to get to the thick sauce stage and it never did carmelize ... doesn't matter to me though, the taste is what is important and we all 3 enjoyed it very much! Will definitely be making it again! Thanks for posting!
From: Salmon of Doubt
On Mar 22, 2006
This recipe and I got off on the wrong foot to begin with, but things ended up just fine. It turned out really well and was super delicious. Thanks for sharing!
From: shortstack411
On Feb 27, 2006
I love this recipe, it was simple and fast to make, and goes really well with rice, so it is definitely a keeper!
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