Ingredients
Method
- Heat 3 tablespoons of extra virgin olive oil in a cast iron skillet over medium heat. Add the garlic, onions, and rosemary sprigs. Sauté for 7 minutes, or until golden brown.
- Add 2 tablespoons of honey and sauté for an additional 2 minutes.
- Remove the onions, garlic, and rosemary from the pan and set them aside.
- Heat the remaining 2 tablespoons of extra virgin olive oil in the same pan. Add the chicken thighs and cook for 8 minutes on each side over medium heat.
- Return the onions, garlic, and rosemary to the pan. Add the remaining 1 tablespoon of honey and all of the Dijon mustard.
- Add the chicken stock and mix with a wooden spoon until all ingredients are well combined.
- Simmer everything over medium-low heat for 10-15 minutes, or until the sauce thickens and the chicken is thoroughly cooked.
- Garnish with rosemary and enjoy!
Nutrition
Notes
*Boneless/bone-in and skinless/skin-on chicken thighs can all be used here. The listed cook time is for boneless thighs. Increase slightly if using bone-in pieces.
Pink peppercorns are an optional addition that I like to use when I have them, but they’re not necessary to the recipe.
Tips:
- Toss the chicken with a spoonful of olive oil, honey, Dijon, and rosemary up to 12 hours in advance for a deeper, more infused flavor.
- Gently crush the rosemary to release its flavorful oils.
- Let the chicken thighs sear undisturbed for a few minutes before flipping so they brown deeply.
- For a little extra spice in the sauce, try adding some whole black, green, red, or pink peppercorns when you add the seared onions back to the pan.
- If you like a thicker sauce, remove the chicken for the last 2–3 minutes of cooking and simmer the sauce on medium-high to reduce before returning the chicken.