Creamy Mustard Sauce

1. Melt the butter in a large sauté pan over medium heat. Add the onion and cook until tender, about 5-6 minutes. Add the garlic and cook for an additional minute. Whisk in the flour and cook until golden, about 2-3 minutes. Gently pour in the white wine, whisking the entire time. Bring to a boil and reduce to a simmer. Cook until the wine has reduced by about half. Whisk in the half and half, thyme, mustard, and salt and black pepper to taste. Cook for about 10-12 minutes or until thick and creamy. Adjust seasoning to taste. Keep warm on the stove while you prepare your chicken.

Crispy Honey Mustard Chicken Thighs

1. Preheat your oven to 425 degrees F.
2. Rub 3 tablespoons of the honey dijon mustard on the chicken thighs. Season with salt and black pepper. Set aside.
3. In a medium bowl, whisk together the remaining honey dijon mustard, chicken broth, whole grain mustard, honey, thyme, and salt and black pepper to taste. Set aside.
4. Heat the olive oil in a large non-stick, oven-proof skillet over medium high heat. Add the chicken, skin side down. Sear for about 4 minutes until brown and then flip the chicken and sear for another 2 minutes. Pour the mustard mixture into the pan, and transfer it to the oven. Roast for 20-25 minutes or until the chicken has cooked through and reached an internal temperature of 175 degrees F.
5. Serve immediately, drizzled with creamy mustard sauce with a side of greens or fresh pasta.
6. Enjoy!