MUSTARD TARARRAGON CHICKEN
- 8 chicken thighs
- salt and pepper
- ½ tbsp. butter
- 1/2 onion, chopped
- 6 cloves chopped garlic
- 1.25 cups chicken broth
- 1 tbsp. lemon juice
- 1 tsp. flour
- ⅓ cup stone ground mustard
- ¼ cup chopped tarragon leaves
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HOW TO MAKE MUSTARD TARARRAGON CHICKEN
Step 1. Preheat your oven to 375 degrees Fahrenheit.
Step 2. Heat the butter in a pan over medium high heat. Once very hot, add the chicken thighs skin side down. Season with salt and pepper. Leave the chicken undisturbed so the chicken skin browns for about 8-10 minutes.
Step 3. When you can easily flip the chicken over with tongs without the skin sticking and the skin is crispy, it’s ready to be turned over. Remove the chicken from the pan. Drain about half of the fat in the pan. Adjust the heat to medium.
Step 4. Add the onion and saute the onion for 3-5 minutes or until soft. Add the garlic and stir until fragrant. Add the mustard and stir. Add chicken broth and lemon juice and bring the mixture to a simmer. Whisk in half of the tarragon and the flour.
Step 5. Whisk in half of the tarragon and the flour. Once the liquid is bubbling, add the chicken back to the pan skin side up. Top with the remaining tarragon.
Step 6. Place the pan in the oven and cook until the internal temperature of the chicken reads 170-180 degrees Fahrenheit. Use your Thermopro thermometer to check the internal temperature of the beef and cook to your desired doneness.
Step 7. Allow the chicken to rest for a few minutes and serve the Mustard Tarragon Chicken with your favorite side dish.