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  • Writer's pictureLeigh

Simple, Cheap Supper: Chicken Thighs in Mustard-Thyme Sauce

This is a website devoted, in part, to frugal, nutritious foods, and Chicken Thighs in Mustard-Thyme Sauce is both cheap and good for you. The dish also tastes great. The chicken thighs cook up moist and and tender, and grainy mustard provides just a little kick. The thyme provides a subtle, fresh flavor (although you can use dried thyme, if that's what you have). This recipe also is fast, and the thighs will be forgiving if you tend to overcook your chicken. In fact, the thighs will be far more forgiving than chicken breasts, as well as being less expensive. Nonetheless, if you decide to substitute chicken breasts, you can, just make sure you cook them for far less time. You'll need one pan to cook the chicken, making for easy clean up. We like the chicken with rice or noodles, but you can also serve it with potatoes, polenta, or on its own, perhaps with some fresh bread to soak up the sauce.

Chicken Thighs in Mustard-Thyme Sauce -- Serves 4

2-3 teaspoons of canola oil

4 boneless, skinless chicken thighs (1 - 1 1/2 pounds)

2 tablespoons of flour

2 cups of reduced sodium chicken broth (or two teaspoons of reduced sodium "Better

than Bullion dissolved in water. You also can substitute 1/2 cup of white wine for

some of the broth/water)

2 tablespoons of grainy Dijon mustard

A handful (about a dozen) fresh thyme sprigs or 1 teaspoon of dried thyme

1/4 teaspoon of pepper

1/2 teaspoon of salt

1/2 cup of low-fat sour cream

Heat the oil on medium high in a large chef's pan. While the oil is heating, dust the chicken thighs with the flour. When the oil is hot, add the chicken to the pan and brown it on one side for about 5 minutes. Flip the chicken over and brown the other side for 4-5 minutes. Stir in the broth, mustard, thyme, pepper, and salt. Bring the contents of the pan to a boil, reduce the heat to medium-low, and let the thighs simmer for 10-15 minutes or until the sauce has reduced by about one-half. Turn off the heat, fish out the thyme stems (if you used fresh thyme), and stir in the sour cream until it has blended into the sauce. Spoon the sauce over the thighs and serve them with the sauce.

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