I love cooking with chicken thighs instead of chicken breast. Thighs are so much juicier, and the portion size (for me) is perfect! It’s almost impossible to screw this dish up. Tonight, I’m going to pair this chicken with roasted asparagus and a 1/2 of a baked sweet potato (doctored up with butter, salt, and a bit of sour cream!)
- 2 T. Sherry Vinegar
- 1.5 T. Dijon Mustard
- 3/4 c. Chicken Broth
- 1 – 1.5 lbs. Chicken Thighs
- Salt and Pepper to taste
- 1/4 tsp. Herbs d’ Provence
- 1/8 tsp. Garlic Powder
- 1 T. Butter
- Prepare the Dijon “sauce”: Whisk together the vinegar and dijon mustard, then add the chicken broth. Set aside.
- Rinse the thighs, and pat them dry with paper towels. Season them with salt, pepper, herbs d’ provence, and garlic powder on both sides. (I put measurements above, but really I just eyeball it.)
- Heat up the butter in a non-stick pan to Med/Med-High, and brown thighs on both sides (about 2 minutes on each side).
- Add the Dijon sauce and turn the temp down to Low. Cover and let simmer for about 15 minutes. Remove lid and let simmer for an additional 5 minutes in order for the sauce to thicken a bit.
- They are ready when the internal temperature reaches 160 degrees.
Serves 2 – 4.