Crispy Chicken Thighs with Roasted Garlic Mustard Sauce

Simple but packed with flavor, these crispy chicken thighs with roasted garlic mustard sauce are a 30 minute meal dream come true!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the roasted garlic, take a head of garlic and cut off ¼ to ½ inch from atop the head, exposing all the cloves. Drizzle garlic with olive oil, wrap in foil, and roast for 35-40 minutes in a 400 degree oven until soft and golden brown

Step 2

Prep part of the sauce by blending the roasted garlic, chicken broth, Dijon mustard, white wine vinegar and a pinch or two of salt until smooth. Set aside

Step 3

Pat the chicken dry and sprinkle both sides with salt and fresh cracked black pepper

Step 4

Heat a tablespoon of olive oil over medium high heat in a heavy bottomed or cast iron skillet. Sear the chicken skin side down until skin is golden and crispy, about 7 minutes. Flip and cook for 2 minutes on the other side to lightly brown

Step 5

Transfer chicken to a baking sheet skin side up and finish cooking in a 350 degree oven for about 10 minutes, or until a thermometer registers 165 when inserted into the thickest part of the thigh

Step 6

While the chicken cooks in the oven prepare the sauce. In the same pan that cooked the chicken, remove all but about 2 tablespoons of oil/drippings. Over medium heat, melt down the onions until soft and lightly caramelized, about 10 minutes

Step 7

Add the blended garlic sauce, the whole grain mustard, heavy cream (if using) and stir to combine. Bring up to heat and let simmer for a minute to let the flavors combine. Nestle the cooked chicken thighs in the sauce, being careful to keep the skin side up so it remains crispy

Step 8

Devour and enjoy!

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