Here's a recipe from Spoon Fork Bacon, for an easy weeknight dinner.
Ingredients:
1/2 cup stone ground mustard
1/2 cup chicken stock
1/3 cup honey
1 garlic clove, minced
1 tablespoon extra virgin olive oil
6 bone-in, skin-on chicken thighs
1/2 t dried thyme or 5 thyme sprigs
salt and pepper to taste
Preheat oven to 375˚F.
In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside.
Place a large skillet over medium high heat. Once skillet is hot, add oil.
Season chicken thighs generously with salt and pepper.
Sear chicken thighs skin side down for about 3 minutes or until browned
Flip each thigh over and continue to cook for an additional 2 minutes Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing).
Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
Pour sauce over chicken thighs and add thyme.
Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
Remove skillet from oven and allow chicken to rest, about 5 minutes.
Spoon sauce over chicken thighs, season with a little more salt and pepper and serve.
