Paula picked out this recipe last Friday when she was choosing recipes for the week. It was from the September 2012 Cooking Light – Roasted Chicken Thighs with Mustard-Thyme Sauce. This was a very tasty meal. First the chicken is sprinkled with salt and pepper and cooked in a large skillet until browned. Then it is put in a baking dish and cooked at 425 degrees F until cooked, about 15 minutes. When the chicken is done, it is removed from the pan. While the chicken rests, onion is cooked in the skillet along with the drippings. Chicken stock and flour are mixed together and added to the skillet. This is cooked until thickened with some butter, thyme and mustard. The sauce is poured over the chicken when it is served. We had it with some potatoes and it was quite tasty!