Chicken Thighs with Honey-Mustard Sauce

Ingredients

Approximately 6 servings

• 6 Organic Free-Range Chicken Thighs (bone-in, skin-on)

• 2 Tbsp Melted Butter, ghee or coconut oil

• 1-2 Tbsp Gluten-Free Stone Ground Mustard

• 1 Tbsp Raw Honey (buying it locally is ideal)

• 1/2 Tsp PaprikaCeltic/Sea Salt (Redmond’s Real Salt is my favorite!), to taste

Directions

1. Pre- heat the oven to 375 degrees.

2. Combine melted butter, mustard, honey paprika and salt in a small bowl to create a sauce for the chicken.

3. Dredge each chicken thigh in the sauce, spreading it evenly onto the skin and bottom side. Use a brush if you find it helpful.

4. When the skillet is heated, place the thighs skin side down into the pan. Allow the thighs to cook for approximately 2-4 minutes until golden brown on the skin side.

5. Flip the thighs over for about 2 minutes in the skillet, then transfer to a cookie sheet and place into the oven until the internal temperature reaches 165 degrees. (Approx 20 minutes).

6. Remove the chicken from the oven and allow it to cool before eating or storing.

   *Note: upon cooling, the butter and sauce will become hardened. Scoop a portion of it out when you re-heat the chicken to eat later. Place it on top of the meat and it will melt back into a delicious sauce!

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