This was a hit with the whole family which never happens! We paired these juicy chicken thighs with some rice and asparagus! The leftover sauce in the pan was so good to top the rice!
sea salt & black pepperto coat chicken and to season after
1/2-3/4cuporganic flourjust to coat the chicken
1/2cupchicken brothI use homemade or kettle and fire
1tbsp grainy mustard
1tbspdijon mustard
1 1/2 tbsphoney
1/3-1/2cuphalf and half or coconut creamit'll reduce down, so depends on how much sauce you want to top your rice.
2-3tbspfresh parsleyoptional to top
Instructions
Turn your cast iron skillet on medium heat
Pat dry your chicken thighs, dredge with flour and sprinkle with sea salt and pepper.
Coat the cast iron with avocado oil and place the chicken thighs in the hot pan.
Cook for 5-8 minutes on one side to get them nice and brown, then flip and cook another 5-8 depending on the size of your thighs. Mine are pretty small and thin.
Once the thighs are cooked through to your liking take them out of the pan and cover to keep warm
Add your broth to the hot cast iron pan and scrape up all the goodness from the chicken thighs into your sauce.
Add in your mustards, honey and cream / milk and whisk together. Add back in your chicken thighs and cook with them uncovered for 3-5 minutes to reduce the sauce.