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Wednesday, October 24, 2012

Cooking Light: Roasted Chicken with Mustard-Thyme Sauce

The great folks at Cooking Light continue to surprise me with the things I'm learning! On this day I got to learn how to make chicken and gravy. Sounds easy enough - but it was some good stuff! 

I found the Roasted Chicken Thighs with Mustard Thyme Sauce a couple issues ago and have been saving this one for a while. Last night was the night! 

It's an easy enough recipe - I did use the boneless, skinless thighs rather than bone-in. Other than that - you just need fresh thyme and dijon mustard - most everything else are staples (chicken broth, onion, etc...).

The gravy it made was really tasty - very light and packed with flavor. The onion is mellow and roasting the chicken brought out a lot of flavor.

I paired it with steamed broccoli and a baked sweet potato - good stuff!

Thanks to Cooking Light for the magazine subscription - I'm always finding great stuff! Can't wait to see what I'll be making later this week! Will it be the Beef & Broccoli Bowl or the Chicken Florentine Pasta?

** Update ** My husband called me from work and said something he has NEVER said before!!!

THAT CHICKEN YOU SENT FOR MY LUNCH WAS AWESOME!!!! 

It's a proud day in the land of FoodHussy!

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