Step 1

In a cast iron skillet, heat 3 tablespoons of extra virgin olive oil over medium heat.

Step 2

Add the garlic, onions, and rosemary sprigs.

Step 3

Sauté for 7 minutes on medium heat, until golden brown.

Step 4

Add 2 tablespoons of honey, and sauté for another 2 minutes.

Step 5

Remove the onions, garlic, and rosemary from pan and set aside.

Step 6

Heat the remaining 2 tablespoons of extra virgin olive oil in the same pan.

Step 7

Add chicken thighs and cook for 8 minutes on each side, on medium heat.

Step 8

Add the onions, garlic, and rosemary back to the pan.

Step 9

Add the remaining 1 tablespoon of honey, plus the Dijon mustard.

Step 10

Add the chicken stock and mix with a wooden spoon so that all ingredients are well combined.

Step 11

Let everything simmer on medium-low heat for 10-15 minutes, or until the sauce thickens and the chicken is thoroughly cooked.

Step 12

Garnish with rosemary and enjoy!