Honey-mustard chicken thighs just need a small amount of basting, giving you plenty of time to get the rest of supper ready while they’re baking.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon butter
- 4 shallots, minced
- ¾ cup fresh or frozen peas
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh mint
- 6 slices ciabatta bread
- 2 tablespoons extra-virgin olive oil, or as needed
- 1 clove garlic, peeled
Instructions
- Melt butter in a skillet and cook shallots and peas until soft, but not browned, about 5 minutes. Season with salt and pepper. Transfer to the bowl of a food processor and pulse until coarsely pureed. Mix in mint.
- Cut ciabatta slices in half and drizzle with olive oil. Cut garlic in half and rub onto each slice.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place ciabatta slices on a baking sheet and toast in the oven until lightly browned, about 3 minutes.
- Remove from oven and spread with pea mixture. Serve immediately.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 398 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Very unique recipe. If you want something out of the box, give this a try! I would add some more garlic on the toast next time. to see if that changes the flavor. The mint really stands out in this recipe next to the peas and shallots.