Roasted Chicken Thighes with Mustard-Thyme Sauce

This reminds me of a classic French recipe I used to make when I was a kid, but less fatty and somewhat lighter. You can make it without bacon if you must.

1 T. olive oil

1 slice bacon, diced

8 bone-in chicken thighes, skinned

1/2 C. chopped onion

2 t. chopped fresh thyme

1 C. chicken stock

4 t. flour

1 t. Dijon mustard

Preheat oven to 425 degrees.

Pat the chicken dry and salt and pepper it. Add olive oil to nonstick skillet and heat. Add chicken and brown on both sides.

Remove chicken from skillet, place in glass baking dish, and bake for 20 minutes. Remove chicken from dish, reserving juices.

Cook bacon in nonstick skillet until browned. Remove and set aside.

Cook onions and thyme until soft. Add flour and cook for two minutes. Add stock and reserved juices from chicken and bring to a boil, stirring constantly.

Remove from heat and add Dijon. Salt and pepper to taste. Pour over chicken and sprinkle with bacon, if no one’s eaten it yet.

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