Dark meat is my favorite.
If I could only eat one piece of chicken for the rest of my days, it would be the thigh.
It’s always juicy and tender. I know, that means I’m eating the fattiest piece. But it’s okay.
I mean it.
I’m all about that full fat, full flavor life. Give me real butter and whole milk. Don’t skim and I don’t want 2% of anything.
I don’t know why low fat and fat free things exist. Okay, I do, but they aren’t for me.
Fat is where flavor lives.
Now, back to thighs. I’m loyal. This recipe calls for a dozen boneless, skinless ones and it’s so succulent.
You could certainly make this dish with other chicken parts, of course. Thighs are just my preference and a good pairing with the creamy sauce.
The end product is melt-in-yo-mouth comfort food. I prepared mashed potatoes as a side which are a great vessel for the excess sauce.
- 12 boneless skinless chicken thighs
- 2 sprigs of fresh Rosemary
- 4 sprigs of fresh Thyme
- 4 tablespoons of olive oil
- 1 diced onion
- 4 tablespoons honey mustard
- 2 tablespoons spicy mustard
- 1 tablespoon honey
- 2 cups of milk
- 1 tablespoon of flour
- Begin by placing your chicken in a bag or bowl with 2 tablespoons of olive oil and half of the fresh herbs. Make sure the chicken is coated with the oil and sprinkle in salt and pepper. Let it let marinate for 4 to 6 hours or overnight for best results.
- Add a 2 tablespoons of olive oil to a hot pan. Once the oil is hot, sear chicken in pan until it is browned. This will take 2 to 3 minutes per side. Remove the chicken from the pan and set aside. Depending on the size of your pan, you may need to do this in batches.
- Now, into the same pan, add the diced onions and saute. Once the onions start to soften, reduce the heat. Sprinkle the tablespoon of flour and whisk, the onions will look pasty. Now add milk to deglaze the pan which is getting the chicken bits and oils to release from the pan. Continue to whisk rapidly. You will see a sauce begin to form as the liquid thickens.
- Season the sauce by adding the remaining herbs, honey and mustard. Whisk until it’s all combined.
- Return the chicken to the pan and let it simmer. Toss in more sprigs of herbs.