Tarragon Mustard Sheet Pan Chicken Thighs

Posted on August 04, 2017 by Anne Milneck | 0 comments

This recipe comes to us by way of cooking instructor and food artisan Lili Courtney. She teaches this dish in her Sheet Pan Suppers class in our store. Her ability to come up with flavor combos that knock your socks off is more than a skill--it's a gift. This supper is a show stopper. The tarragon, mustard and Champagne Pear White Balsamic Vinegar should move in together. Amazing flavor that's just meant to be together!

Recipe Courtesy Lili Courtney

Ingredients:

4 garlic cloves

1 Tbl unsalted butter

2 tsp Dijon mustard

½ cup tarragon, plus 4 tarragon sprigs

3 pounds bone-in, skin-on chicken thighs or drumsticks, patted dry

2 ¼ tsp salt

1 tsp black pepper

1 tsp of Fixin Chicken Blend

2/3 cup plain dried breadcrumbs

2 large onion, peeled and sliced (4 cups)

2 tablespoons Lemon Garlic Extra Virgin Olive Oil, plus more for drizzling

Champagne Pear White Balsamic Vinegar

Directions:

Make the mustard butter for the chicken: In a small bowl, combine the whole grain mustard and chopped tarragon leaves. Mince 2 garlic cloves and stir into the bowl. Add the butter and Dijon mustard to remaining mixture in bowl and stir to combine.

Prepare the chicken: Season chicken with 2 teaspoons salt, 1 teaspoon pepper and 1 teaspoon Fixin Chicken. Rub mustard butter all over the chicken. Place the breadcrumbs in a wide shallow bowl. Coat the chicken evenly with breadcrumbs.

Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place the chicken pieces in the cleared spaces so the onions surround the chicken. Strew tarragon sprigs over onions and chicken and drizzle chicken with Lemon Garlic Extra Virgin Olive Oil.

Note: When we tested this recipe, we added carrots and parsnips to the pan--AMAZING! Any long-cooking root vegetable would work here: potatoes, sweet potatoes, acorn squash, pumpkin or butternut squash. When they're in season, make good use of the veggies and add 1 inch cubes, slices or fingers to the pan. 

Put the pan with chicken and onions into the oven and roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions are tender, 25 to 30 minutes. If they are not as browned as you would like, run pan under broiler for 1-2 minutes or continue to roast for 5 more minutes.

Place chicken to the side, drizzle onions with Champagne Pear White Balsamic Vinegar and taste for salt. Spoon Onions on the platter and top with chicken.

 

Posted in


Next

Previous

Leave a comment

Comments will be approved before showing up.