Monday, May 30, 2011

Tangy Mustard Chicken

I've been using chicken thighs more often lately--they have more flavor than chicken breasts and cost less too. The thighs do have a higher fat content than the breasts do, but still have less fat than beef or pork. Used in moderation, chicken thighs are a good addition to your dinner menu.

Tangy Mustard Chicken

1/4 cup yellow mustard
2 Tbsp apple cider vinegar
2 Tbsp brown sugar
1/2 Tbsp dry mustard powder
1/4-1/2 tsp hot sauce
1 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper
1/2 Tbsp olive oil
4 chicken thighs

Combine yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, salt, and pepper in a small bowl. Reserve 1/4 of the sauce in a separate bowl.

Baste chicken thighs with sauce.

Heat olive oil in a medium frying pan. When hot, add chicken thighs. Cook 8-12 minutes (depends on size of thigh) on one side without disturbing. Flip thighs over, baste with sauce, and cook for an additional 7-10 minutes or until done. Top with reserved mustard sauce.


The Harried Cook said...

This looks fabulous! I love picture too... this recipe sounds like something that would be well-received in my home :) I prefer chicken thighs too, but the rest of my family prefers chicken breasts... I always lose that battle... Thanks for sharing this recipe!