Pair with a rose?
Preheat the oven to 350 degrees. Melt the butter in a 4-quart flameproof enameled cast-iron saucepan over medium heat. Add the thighsand saute until the meat stiffens slightly, about 2 minutes per side. Remove chicken to a plate.
Add the garlic, mustard, lemon juice and brown sugar to the saucepan. Season with salt and cayenne pepper.
Bring the mixture to a simmer over medium heat, cover and transfer the pan to the oven. Bake until the chicken is cooked through, 45 minutes. Meanwhile, finely chop the parsley.
Place the thighs on a plate and keep warm. Discard the surface fat from the juices in the pan, and bring the juices to a boil over high heat and reduce until only 1/2 cup remains. Adjust the seasoning and remove the pan from the heat. Add the parsley and spoon the sauce over the chicken.
Variation: Substitute 1 cup green salsa for the mustard, lemon juice and brown sugar. Add 1/2 cup plain yogurt to the reduced juices and replace the parsley with chopped cilantro.
Monday to Friday Chicken by Michele Urvater
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 Pr Servin | ||
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Calories: 170 | ||
Calories from Fat: 86 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 83.3mg | 26 % | |
Sodium 323.1mg | 11 % | |
Potassium 276.7mg | 7 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.4g | ||
Protein 17.2g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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