Valerie roasts her seared chicken with pearl onions, baby bella mushrooms and tangy honey mustard for an easy and flavorful dinner!Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe http://foodtv.com/3HCsISqSubscribe to Food Network http://foodtv.com/YouTubeValerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!One-Pan Honey Mustard Chicken ThighsRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 1 hr 15 minActive: 30 minYield: 4 to 6 servingsIngredients6 bone-in skin-on chicken thighsKosher salt and freshly ground black pepper2 tablespoons vegetable oil1/2 cup white wine, such as Pinot GrigioOne 14-ounce bag frozen pearl onions4 cloves garlic, thinly sliced1/4 cup low-sodium chicken stock3 tablespoons honey mustard8 ounces baby bella mushrooms, quartered1 tablespoon fresh thyme leaves1 cup frozen petite peasDirectionsPreheat the oven to 400 degrees F.Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.To serve, plate the chicken and vegetables and top with the pan sauce.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #OnePan #HoneyMustardChickenThighsValerie Bertinelli's One-Pan Honey Mustard Chicken Thighs | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=OX9rFbx6H-o
