Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans

Dinner Tonight: Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans







One beautiful sunrise this morning. Blue, Pink, Yellow, and Orange colors had the Eastern Sky lit up!

For Breakfast this morning I had a couple of toasted Eggo Waffles ans a cup of Bigelow Decaf Green Tea. After I had my Breakfast I headed up to the local Kroger for a few items and to McDonald's and picked up Breakfast for Mom and Dad. Did some house cleaning today, vacuumed, dusted, etc. Then repaired a wheel on the sweeper that came coming off, replaced the bolt on it. After Lunch I headed off to Furrows and a couple of other places, looking for some new shrubs and plants. For Dinner tonight a new recipe,Honey Mustard Chicken Thighs. Tonight its Honey Mustard Chicken Thighs w/ Mashed Potatoes and Cut Green Beans.
 

Trying out a new Chicken Thigh recipe tonight, Honey Mustard Chicken Thighs. I seen the recipe on one of my favorite sites, Nourished Peach (https://nourishedpeach.com/). The site is loaded with delicious recipes like this one, check it out soon! So to make the dish I'll need the following; 2 Tablespoons Dijon Mustard, 2 Tablespoons Honey, 1 Tablespoon Mustard, 1 Garlic Clove (finely chopped), 1 Teaspoon Sea Salt, 1/4 Teaspoon Peppercorn Medley, 1 -11/4 Pounds Boneless, Skinless Chicken Thighs, and 1 Tablespoon Light Olive Oil. Sounds good, Eh!

To prepare the dish place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined.  Place the chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated.  Marinate in the refrigerator for at least one hour but as long as 12 hours. I Marinated mine for about 8 hours.

Next preheated the oven to 450 degrees.  Place the olive oil in an Cast Iron Skillet over medium high heat.  Add chicken and sear on one side until nicely browned, about 4 minutes.  Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 9 minutes. And done! We have another one of those Winner, Winner Chicken Dinners! The Mustards and Honey combine to make one flavorful dish! Chicken came out very tender and moist. Easy to prepare and a 1 dish cleanup, makes a "Keeper Recipe". The original recipe and website link is at the end of the post.



To go with the Honey Mustard Chicken Thighs I prepared Mashed Potatoes and Green Beans. I used Bob Evans Mashed Potatoes. Easy to fix and delicious. To prepare it just heat it up in the microwave for 6 minutes and it’s ready. Then for another side I heated up a can of Del Monte Cut Green Beans. Also baked a loaf of Pillsbury French Bread. For dessert later a bowl of Dole Sliced Peaches.










Honey Mustard Chicken Thighs

Ingredients

2 Tablespoons Dijon Mustard
2 Tablespoons Honey
1 Tablespoon Mustard
1 Garlic Clove, finely chopped
1 Teaspoon Kosher Salt
1/4 Teaspoon Black Pepper
1 -11/4 Pounds Boneless, Skinless Chicken Thighs
1 Tablespoon Olive Oil

Directions

1 - Place Dijon, honey, mustard, garlic, salt and pepper in a small bowl and whisk until well combined.  Place chicken in a resealable plastic bag, pour mustard mixture over the top, let the air out and seal it tightly, making sure the chicken is well coated.  Marinate in the refrigerator for at least one hour but as long as 12 hours.

2 - Preheat oven to 450.  Place olive oil in an ovenproof skillet (I use cast iron) over medium high heat.  Add chicken and sear on one side until nicely browned, about 4 minutes.  Flip over, transfer to the oven and continue cooking until chicken is cooked through, about 7 minutes.  Serves 4.

https://nourishedpeach.com/2016/10/04/honey-mustard-chicken-thighs/