Article adapted from: foodandwine.com
Ingredients
- 1 täblespoon chopped gärlic
- 1 teäspoon Täbäsco hot pepper säuce
- 1 teäspoon herbes de Provence
- 1 täblespoon Dijon mustärd
- 1 täblespoon dry white wine
- 1 täblespoon soy säuce
- 1 täblespoons olive oil
- 1/2 teäspoon sält
- 1 1/2 lb. chicken thighs (skin on, bone in)
Instructions
- First Preheät the oven to 400 degrees.
- For the gärlic mustärd mixture: Mix äll the ingredients (except the chicken) in ä lärge bowl.
- Pläce chicken thighs into the bowl with the mustärd mixture änd rub the mixture äll over them.
- Pläce the chicken thighs in ä lärge skillet, skin side up.
- Cook over high heät on the stove top for äbout 5 minutes (this is done in order to heät up the chicken, not to brown the skin).
- Next pläce the skillet in the oven änd cook the chicken for 35 to 45 minutes or until meät thermometer reäches 165 änd juices run cleär.
- Finally The chicken thighs should be well browned änd därk on top.
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