The Everything Low-FODMAP Diet Cookbook by Colleen Francioli

Author:Colleen Francioli
Language: eng
Format: epub
Publisher: F+W Media
Published: 2016-04-07T16:00:00+00:00

Per Serving

Calories: 520

Fat: 38g

Protein: 11g

Sodium: 928mg

Fiber: 10g

Carbohydrates: 41g

Sugar: 8g

Mustard and Thyme Roasted Chicken

Delicate thyme and slightly spicy Dijon mustard blend with flour to make a delectable sauce.

Ingredients

Serves 2

1 tablespoon olive oil

1⁄4 teaspoon salt, divided

1⁄2 teaspoon freshly ground black pepper, divided

4 bone-in skinless chicken thighs (about 11⁄4 pounds)

1 cup chicken stock

4 teaspoons gluten-free all-purpose flour

1 tablespoon butter

2 teaspoons chopped fresh thyme

1 teaspoon Dijon mustard

1⁄2 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 425°.

Heat oil in a medium nonstick skillet over medium-high heat. Sprinkle 1⁄8 teaspoon salt and 1⁄4 teaspoon pepper on both sides of chicken. Add chicken to skillet and cook 4–6 minutes on first side and 2 minutes on other or until both sides are golden browned.

Place chicken in a 11" × 7" glass baking dish and bake uncovered for 16 minutes or until an instant-read thermometer registers 165°F.

Meanwhile, combine 1⁄4 cup stock and flour in a small bowl and whisk until smooth. Coat surface of skillet with butter.

Once chicken is done, transfer chicken to a plate and keep warm, covering with aluminum foil. Reserve drippings from chicken and add to skillet over medium-high heat. Add thyme and flour mixture and remaining stock. Bring to a boil and cook 2–4 minutes or until sauce is somewhat thickened.

Remove sauce from heat and whisk in mustard and remaining salt and pepper. Spoon sauce over chicken, garnish with parsley, and serve immediately.

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