INGREDIENTSNutrition

SERVINGS 2UNITS US

• 1medium onion
• 1tablespoon olive oil
• 6boneless skinless chicken thighs
• 1(10 ounce) can low sodium chicken broth
• 2tablespoons honey
• 2tablespoons Dijon mustard
• 1⁄2teaspoon fresh ground black pepper

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Check Out Our Top Chicken Thigh & Leg Recipe

DIRECTIONS

1. Peel and chop the onion finely.
2. Heat the oil in a large skillet, and sauté the onion until translucent.
3. Add the chicken pieces, turning to lightly brown on both sides.
4. Add the chicken stock and turn the heat to high.
5. Add the honey, mustard and black pepper.
6. Cook until the stock is reduced to a thick sauce.
7. Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
8. Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.
9. This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.

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