Grammy's Kitchen · Baked Chicken Thighs · Creamy Mustard Baked Chicken Thighs
One of 35 baked chicken thighs recipes we measured
from www.momontimeout.com
It ranks #1 of 35 for tenderness among the baked chicken thighs recipes we compared. 2 cooks on www.momontimeout.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| liquid | 7% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7200 g | 4 bone-in skin-on chicken thighs |
| 14 g | 1 tablespoon olive oil |
| salt (to taste) | |
| pepper (to taste) | |
| 1 shallot (finely diced) | |
| 177 g | 3/4 cup dry white wine |
| 240 g | 1 cup chicken broth |
| 119 g | 1/2 cup heavy cream |
| 26 g | 2 tablespoons dijon mustard |
| 14 g | 1 tablespoons unsalted butter |
| 2 tablespoons fresh tarragon (chopped) | |
| Salt (to taste) | |
| pepper (to taste) |
Method: 9 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Trish! Your recipe came just in time last evening! I had defrosted 8 Chicken Thighs and was wondering what to do! Great timing! I baked the thighs, doubled the sauce. I kept the sauce separate to serve. I refrigerated the leftovers separately. Two meals” — a cook, 5.0★