Instructions:

Bourbon Mustard Chicken Thighs

Posted by Marianna on 12/5/2001 11:28 am

Linda posted Bourbon Mustard Chicken a while ago. It's delicious. Here's a way to make it with chicken thighs that adds only a few more calories.

I reordered the list of ingredients so dry is measured before wet; reduced salt, used dry minced onion as an alternative to fresh; used skin-on thighs for fuller flavor; defatted sauce.

1/4 cup dark brown sugar
1/4 cup bourbon
1/4 cup Dijon-style mustard
1/2 teaspoon salt
1 teaspoon dry minced onion
1 teaspoon Worcestershire sauce
6 to 8 chicken thighs, skin on

Combine brown sugar, bourbon, mustard, salt, dry onion, and Worcestershire sauce in a glass jar or bowl. (Can make the sauce ahead.)

Place chicken in single layer in a nonmetal baking dish. Pour mixture over chicken. Bake uncovered at 350 degrees F for 45 minutes. Remove chicken to plate.

Pour sauce into a drinking-glass shaped container, or something narrow which will quickly force the fat to the top. With a small gravy ladle spoon off fat. Return chicken to pan and pour defatted sauce over chicken and bake a bit more.

Makes 6 to 8 servings.