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Make honey mustard chicken your date nite bite!
Ladies and gents! Who says you have to go out to eat and spend a fortune just to get your “date night bite” on?! Enjoy a quick and easy 5-star dinner for two with these succulent honey mustard chicken thighs paired with thyme-infused dried apricots.
What you will need to make it?
To make this lovely meal, you will need…
- Chicken thighs
- Grain dijon mustard (Grey Poupon Country Dijon is recommended)
- Lots of fresh thyme
- Dried apricots (the sulfured kind) reconstituted
- Chicken stock
Reconstitute the apricots in an infused tea
If you follow my blog, you know how much I like to reconstitute dried fruit in bold tea infused with spices and aromatics. Well, I did it again! This time dried apricots are steeped in Revolution Sweet Ginger Peach Black Tea infused with thyme. The goal is to use the infused fruit and reconstitution liquid as a beautiful backdrop for the honey mustard chicken dish. Pretty cool, huh? Trust me, you will not be able to tell that you are having tea as a part of your meal. The flavors will simply melt together with the bold tangy mustard and mellowy sweet golden honey.
What to eat with Honey Mustard Chicken?
Surprisingly, honey mustard chicken thighs can be accompanied by just about any side dish. Feel free to get creative. I like to serve mine over a bed of hearty grains. For example, brown rice, quinoa, barley, or farro. If you are seeking a lighter side, pair the chicken with sauteed Cilantro Pepper Green Beans, kale, or spinach.
Make this delightful date nite bite for your special someone. It’s gonna be FAB!
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- 4 chicken thighs, boned and trimmed of excess fat
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 TB grapeseed oil*
- 1 c dried apricots (sulfured-type)*
- 1 c hot ginger peach black tea*
- 2 thyme sprigs
Honey Mustard Sauce
- 4 garlic cloves, sliced
- 6-8 thyme sprigs
- 2 TB coarse grain mustard (Grey Poupon Country Dijon was used)
- 2 TB honey
- 2 tsp Better Than Bouillon Roasted Chicken Base*
- 2 c chicken stock
- Reconstitute the apricots. In a small bowl, combine the dried apricots, hot tea, and thyme. Allow them to steep as you prepare the other items.
- Brown the chicken. In a large skillet on medium heat, add the oil and bring it to temperature. Brown the chicken beginning with the skin side down. Flip and repeat (about 5-7 minutes on each side). Remove the chicken from the pan to rest.
- Make the sauce. Reduce the heat to medium-low and add the garlic to the pan, sauteing for 1-2 minutes. Next, add the apricots and their liquid (be sure to remove the teabag first!). Add the stock, mustard, honey, and remaining thyme. Stir to combine. Simmer for 2-3 minutes.
- Simmer and serve. Add the chicken back to the pan, with its juices, and allow to simmer (uncovered) an additional 3-5 minutes to absorb the flavor of the sauce. To keep the skin crispy, wait to pour the sauce on top of the chicken when ready to serve. Enjoy!
- Grapeseed oil: Avocado oil, canola, safflower, sunflower, or another type of oil with a high smoking point (which is best for cooking at high temperatures).
- Peach Ginger Black Tea: The type of tea used in this recipe is Revolution Sweet Ginger Black Tea. However, any type of black tea will work. Other types of tea, such as a white or herbal tea can also be used, but depending on the blend the flavor may be altered significantly. Stick with complementary flavors to peach and apricot. If using plain black tea, just steep a nob of fresh ginger, 1/2 tsp of peach or apricot preserves, and thyme in the hot liquid.
- Better Than Bouillon Roasted Chicken Base: Easily replace with 1 bouillon cube.
- Chicken: Thighs or legs are best to use. They can sear at a high temp and simmer without risk of becoming tough or drying out, like breast meat. Wings are not recommended.
- Mustard: A mustard containing mustard seed pieces is ideal for visual appeal. You can also combine 1 TB dijon + 1 TB whole grain mustard for the same effect. Yellow mustard is not recommended.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 366Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 84mgSodium: 918mgCarbohydrates: 36gFiber: 3gSugar: 28gProtein: 30g
The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.