Dijon-Apple Glazed Chicken Thighs

From Chow Bella Paleo

1 tbsp olive oil
1 3/4 lb boneless, skinless chicken thighs (8 thighs)
1 tsp crushed dried rosemary
1/2 tsp paprika
2 cups unfiltered, no sugar-added apple juice
1 tbsp honey
1 tbsp Dijon mustard
2 tbsp whole grain mustard
1 tsp balsamic vinegar
Salt and pepper, to taste

  1. Heat olive oil in a large saucepan over medium-high heat. Season chicken with rosemary, paprika, pepper, and lightly with salt (the mustard has some salt in it), and sear well on both sides.
  2. Mix apple juice, honey, mustards, and vinegar in a small bowl. Pour over the chicken, bring to boil, and reduce to simmer. Cover and cook 10 minutes.
  3. Remove lid, increase heat to high, and cook chicken until the sauce is thickened and reduced by half. Serve over your favorite vegetables.
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