Try this Chicken Thighs with Tarragon Mustard recipe, or contribute your own.
Suggest a better descriptionYou'll need some chicken thighs, six to eight of them for a table of four (I'd do bone-in, but boneless would work as well). Four or five tablespoons of Dijon, a little less softened unsalted butter and about an equal amount of chopped fresh tarragon leaves, and some bread crumbs.
Heat the oven to 425, or higher if your stove runs cool. Combine the mustard, butter and chopped tarragon in a large bowl, mixing it all together with a fork until everything's incorporated into everything else. Salt and pepper the chicken, then add the thighs to the mustard mixture, tossing to get it all over the meat. Arrange the chicken on a rimmed sheet pan and cover each piece with a handful of bread crumbs, really pressing them into the paste so they adhere.
Slide that pan into the oven for a half-hour while you make some rice or boil off a few potatoes. You can make a salad, or steam some greens. Then check to see if the chicken has been cooked all the way through. Probably not. Another five or 10 minutes ought to do it. You're looking for a nice crisp crust, golden brown, above the luscious meat.
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 386 | ||
Calories from Fat: 247 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 118.7mg | 37 % | |
Sodium 358mg | 12 % | |
Potassium 323mg | 8 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 10.2g | ||
Protein 22.6g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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