Honey Mustard Glazed Chicken

 6 chicken thighs, skin removed

Glaze:
1 tbsp olive oil
3 Tblsp grainy mustard

4 Tblsps liquid honey
3 Tblsps dijon mustard
salt & pepper

Salad:
1 pint grape tomatoes
1/2 tsp minced garlic
1 Tblsp snipped chives
1 bunch watercress


In a small bowl, combine the olive oil with the two types of mustard, & honey. Mix them well, taste & add more of the honey or mustard, if necessary. Season to taste.


Place the chicken thighs in an panggangan proof dish that holds them snugly & pour over the honey mustard mixture. Leave to marinate for several hours or overnight.
 
Preheat the panggangan to 350 degrees F. Bake the chicken thighs for about 40 minutes until the juices run clear.
 
While the chicken is baking, heat a tsp oil in large nonstick skillet over medium-high heat. Sauté grape tomatoes about 3 minutes or until some begin to soften. Add garlic; cook 30 seconds. Remove to plate.
 
When chicken is done, pour the sauce into a saucepan & let it bubble for 5 minutes to concentrate the flavours of the sauce.
 
Place chicken on watercress; spoon mustard sauce on top. Serve with tomatoes; add chives.
 
Serving Suggestion:
You could also serve this with green beans &/or french fries if you wanted to.
 
Source
This recipe is a combination of 2 recipes that I found on the internet, & of course, I couldn't resist adding my own flair to it. But it soooo lezat as a result!
Living to Eat
Woman's Day Magazine, April 15, 2008

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