No recipe required: Baked Chicken Thighs with Honey Dijon Sauce

As much as I am into the art of food, I still am not into having to make a every meal a "grand production".  On a day to day basis, I like it to be a very quick, low maintenance affair. I have never been a true of fan of chicken breast, because I have always found them to be too dry.

Since I'm no longer afraid of fat, and I perfer chicken thighs over chicken breast. Thanks to the illusion of the hopefully fading "Fat Free Craze", chicken thighs are relatively very inexpensive, even from quality chickens. My main dish is Chicken thighs in a homemade honey dijon sauce.

I don't really have a recipe, I believe in buying the highest quality chicken you can find. The highest quality would be pasture fed chickens. I prefer chicken thighs because they have a higher fat content and are much tastier than white meat to me. I don't worry about getting fat from this kind of fat, my waist is the same as when I was 21 years old. Fat from "real food" doesn't make you fat.

Anyway, I simply put the thighs in a pan, add in some Pink Himalayan Salt with my salt grinder, and add some pepper with my pepper grinder. I could add other spices, but I think people often do that because conventional chickens have such a bland taste. I will add some green spices sometimes but it's not really necessary.

I really love honey dijon mustard sauce because it's so simple to make. This is a great quick and dirty chicken sauce that doesn't take a lot of effort. Once again, there isn't a real recipe here. There are two types of honey dijon sauce I do.

The first is a raw organic honey that is in solid form, that I will have to put in a small pot with the Dijon mustard and cook under low heat stirring until it blends together. Ratio of honey to mustard will vary depending on taste. I add (when I feel like it) diced scallions and diced yellow, red, and orange bell peppers also. The second is using a good liquid organic honey such as Soliga, and mixing it with the mustard, thus no cooking needed.

The advantage to using the Soliga honey is that you don't have to heat it up, thus keeping the awesome nutritional properties of the honey in tact. I have done it both ways and it just depends on what I am cooking. Please don't use those cheap store bought commercial honeys such as Sue Bee in the little plastic bear. Not healthy, and horrible taste compared to real honey.

The Chef's Corner

So all in all, during a busy week, this meal is pretty healthy, quick, simple, and delicious. Healthy and delicious. Two once separate pursuits which I am determined to merge into one.~dw~

posted to   Monday mania, melt in your mouth Mondays.real food 101 Mondays, traditional Tuesdays , fat tuesdays,  real food Wednesdays, healthy2day wednesdays , Fresh bites Fridays, Fight Back Fridays, Freaky Fridays

4 Responses

05.23.12

Hey Doug, I couldn't agree more about keeping the meal from becoming a grand production. Thanks for the post and the great pictures. If any of your readers wants to make this and needs honey, please visit: http://armadillopepper.com/Honey_c7.htm

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