Deviled Chicken Thighs
7 ingredients
3 steps
Ingredients
- 8 chicken Thighs
- 3 Tbsp. prepared mustard
- 1/3 c. seasoned bread crumbs
- 2 Tbsp. vegetable oil
- 1 16 oz. can peaches, drained (reserve syrup)
- 2 Tbsp. lemon juice
- Parsley
Directions
-
1Spread mustard on thighs, both sides, and coat with crumbs. Heat oil in Dutch oven, or deep skillet, add chicken and cook 5 minutes on each side until crisp and browned.
-
2Add 1/2 cup reserved peach syrup to chicken.
-
3Bring to boil, reduce heat cover, and simmer gently for 30 minutes until thighs are tender. Remove chicken, whisk in remaining peach syrup into pan drippings, stir in peaches and lemon juice. Sprinkle with parsley. Serve on rice.
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