Ingredients
1/4 c. Dijon mustard
1/4 c. honey
2 garlic cloves, minced
4 skin-on, bone-in chicken thighs
salt
Pepper
1 tbsp. olive oil
1 c. chicken stock
Chopped parsley, for serving
cooked white rice, for serving
Preparation
Step 1Preheat oven to 425 degrees F. Step 2Make honey-mustard. Mix together mustard, honey and garlic cloves in a small bowl. Step 3Heat olive oil in a large oven-proof skillet over medium-high heat. Season both sides of the chicken with salt and pepper, then add them skin side-down to the skillet. Cook until the skin gets golden brown and crispy, about 8 minutes.Step 4Pour the chicken stock into the pan and bring to simmer. Spoon honey-mustard over the chicken and transfer pan to the oven. Bake until the chicken is cooked through, about 10-12 minutes more.Step 5Spoon extra sauce over the chicken and sprinkle chopped parsley on top. Serve warm over cooked white rice.
