Another yummy recipe from the cookbook section of the Dukan Diet! Success! We are on a winning streak.
8 skinless, bone-in chicken thighs
1/2 cup Dijon mustard (could have done with a little less, there was a bit of mustard wastage.)
1 tsp dried thyme
3/4 cup fat-free plain yogurt or ff sour cream. I used ff plain Greek yogurt
Salt and pepper to taste
Preheat the oven to 350 and cover a rimmed sheet with foil.
|Ready to go in the oven.|
In a bowl, toss together the chicken, mustard, and thyme until the chicken is completely coated and then arrange the chicken in a single layer over the foil-covered sheet pan.
I then coated the chicken in basil and tomato herb Ms. Dash since I wanted to make them herb-crusted dijon chicken thighs. You could probably use any seasoning to have the same effect as what I did. Just make sure it smells good with the dijon.
Lay a sheet of foil over the chicken and fold over the edges tightly so that no steam can escape.
Put the chicken in the oven and cook for the book says 45 minutes to an hour. Mine were in for over 2 hours... so I don't know what they are talking about here, or until a thermometer in the thickest part of the chicken thigh registers 170.
Now I just took it out at this point, I found the spices I coated the chicken with were pretty moist though and I would have wanted them a little crispy. Next time I make these (and I definetally will, so good) I will take the aluminum foil off and brown the top for maybe 10 minutes.
The book says to blend the yogurt or sour cream with salt and pepper to make a sauce. I don't see the point in this. I just put little dollops of Greek yogurt over each thigh and then kindof spread it out and put pepper on afterwords.
Really delicious and easy, took a surprising amount of time in the oven though.