• Tracey

Chicken Thighs in Mustard Sauce

Updated: Nov 19

After I was diagnosed with Hashimoto’s disease, I began doing a lot of reading about the types of foods that help the thyroid to heal and foods that are really nutrient dense. A lot of what I read talked about the importance of eating the whole animal. So, I started branching out from my go-to chicken breast to incorporate a larger variety of cuts and types of meats. Now, I use almost everything, including the livers and bones; but I’ll save that for another post.


I discovered that I really like the unique taste of all the different cuts of meat and the recipe I’m going to share with you today is one of our favorites. I got this recipe from Diane Sanfillipo’s 21 Day Sugar Detox cookbook. I’ve tweaked it a bit to fit our tastes better and I hope that you’ll find that you enjoy this quick and easy recipe too.



Chicken Thighs in Mustard Sauce


Ingredients:

  • 2 pounds chicken thighs*

  • 1/2 teaspoon salt

  • 1 teaspoon sage

  • ¼ teaspoon pepper

  • 1/3 cup coconut oil (not melted)

  • 2 tablespoons + 2 teaspoons mustard*

Directions:

  1. Preheat oven to 400*.

  2. Place your chicken thighs in a glass baking dish.

  3. In a small bowl, combine all ingredients until well blended; it will look kind of like a paste, but don’t panic.

  4. Spread all the “paste” over the chicken to completely coat.

  5. Place in the preheated oven and bake for about 30 to 35 minutes.

  6. Once the chicken is fully cooked, remove from the oven.

  7. I like to make sure that I’m serving this with rice or roasted veggies; that way I can spoon more sauce over the chicken and veggies to make sure it all gets eaten.


Notes:

*Make sure that your chicken is raised humanely without hormones or antibiotics.

*I typically use Dijon mustard such as OrganicVille. Make sure to check the ingredient list to ensure there’s nothing suspicious.


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