Description
Baked chicken thighs and potatoes get a delicious makeover with a honey mustard sauce and caramelized onions.
Ingredients
- 1 Tablespoon Olive Oil
- 2 Medium Onions, Thinly Sliced
- 1-½ pound Medium Red Potatoes, Quartered
- 1 teaspoon Dried Rosemary
- Salt And Pepper
- 4 Boneless, Skinless Chicken Thighs
- 1 Tablespoon Whole Grain Mustard
- 4 sprigs Rosemary
- 6 dashes Tabasco Sauce
- FOR THE SAUCE:
- 1 Lemon, Juiced
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Whole Grain Mustard
- 2 Tablespoons Honey
- 2 cloves Garlic, Minced
- 2 Tablespoons Chicken Broth
- ½ cups White Wine
Preparation
Preheat oven to 400ºF.
Heat olive oil in a large cast iron skillet (or oven safe skillet), over low heat. Slowly cook onions until caramelized, stirring occasionally, about 10–12 minutes. Remove skillet from heat and add the potatoes. Sprinkle with dried rosemary, salt and pepper and toss to combine. Bake for 20 minutes.
While potatoes are baking, coat chicken with mustard and set aside.
To make the sauce, mix all the sauce ingredients except the wine in a bowl. Taste and adjust accordingly. Then add the wine.
Remove pan from oven after 20 minutes and arrange chicken over potatoes. Pour prepared sauce on top, making sure everything is coated. Top with rosemary sprigs. Cover with foil and bake for 25–30 minutes. After 25–30 minutes, remove foil and broil for 10 minutes or until a nice brown color forms.
Remove from oven and serve immediately.
