Honey Dijon Rosemary Chicken Thighs

Ingredients

• 6 boneless, skinless chicken thighs
• 1 shallot (finely chopped)
• 3 garlic cloves (minced)
• 2 sprigs fresh rosemary (leaves removed)
• 3 tbsp Dijon mustard
• 2 tbsp olive oil (for the honey Dijon mixture)
• 1.5 tbsp honey
• 0.5 lemon lemon juice (save the zest for finishing)
• 0.75 cup dry white wine (Sauvignon Blanc recommended)
• 0.5 cup chicken bone broth
• 1 tbsp crème fraîche (swirl into warm sauce)
• fresh parsley (chopped; optional, for finishing)
• salt (to taste; season chicken generously and add to honey Dijon mixture)
• black pepper (to taste; season chicken generously, add to honey Dijon mixture, and finish with an extra crack)
• avocado oil (or olive oil; a couple tablespoons for searing)
• lemon zest (from the juiced half lemon, for finishing)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels, then season generously with salt and pepper.

2. 2

   Heat a couple tablespoons of avocado oil or olive oil in an oven-safe pot over medium-high heat.

3. 3

   Add the chicken thighs and sear for about 3 minutes on the first side. Flip and sear for another 3 minutes, until golden. Remove the thighs and set aside.

4. 4

   In the same pot, keeping the browned bits in place, add the shallot and garlic. Sauté until softened and fragrant.

5. 5

   In a small bowl, whisk together the Dijon mustard, olive oil, honey, lemon juice, salt, and pepper.

6. 6

   Add the rosemary leaves to the pot, then add the honey-Dijon mixture. Stir to coat the shallot, garlic, and rosemary, and cook for about 1 minute.

7. 7

   Pour in the white wine and scrape up the browned bits from the bottom of the pot. Let the wine simmer and reduce slightly.

8. 8

   Add the chicken bone broth and simmer for another minute or two.

9. 9

   Nestle the chicken thighs back into the sauce. Transfer the uncovered pot to the oven and bake for approximately 12–14 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

10. 10

    Remove the pot from the oven. Swirl 1–2 tablespoons of crème fraîche into the warm sauce until silky. You may temporarily remove the chicken to incorporate it, or swirl the crème fraîche into the sauce around the thighs.

11. 11

    Finish with freshly chopped parsley, a little lemon zest, and an extra crack of black pepper.

Notes

The recipe says there are 11 ingredients, but the listed ingredient amounts omit quantities for the searing oil, salt, pepper, and optional parsley. The method also calls for lemon zest, using zest saved from the juiced half lemon. The listed wine range is ¾–1 cup; crème fraîche is listed as 1–2 tablespoons.

Nutrition per serving

• main
• chicken
• fall
• oven-baked
• seared
• gluten-free