Mushroom and Tarragon Chicken Thighs
4 people
00h 20
01h 00
Discover a delicious and easy recipe for Mushroom and Tarragon Chicken Thighs. Tender chicken thighs cooked with savory mushrooms and aromatic tarragon, perfect for a comforting dinner.
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Ingredients and Method
Ingredients
- 3 packs ButcherBox.ca Bone in Skin on Chicken Thighs
- 2 Tbsp Rolling Meadows unsalted butter
- 1/2 cup tarragon finely chopped
- 1 Cup ButcherBox Chicken Stock
- 1 medium yellow onion medium dice
- 2 Cups button mushrooms quartered
- 4 cloves garlic minced
- Roasted Tomatoes
- 4 plum tomatoes cut in half
- 1 Tbsp olive oil
- 1 Tsp kosher salt
- 1/2 Tsp black pepper
Method
- Roasted Tomatoes
- Preheat oven to 400°F.
- Toss halved tomatoes with kosher salt, black pepper and olive oil in a large mixing bowl.
- Place tomatoes on a baking sheet pan, skin-side up. Roast for 20 minutes.
- Remove tomatoes from oven. Peel the skin and chop roughly into 1” pieces, then set aside.
- Chicken and Mushrooms
- Turn oven down to 375°F.
- Thoroughly dry chicken thighs with paper towels. Season with salt and pepper.
- Preheat sauté pan on medium heat.
- Melt butter in hot pan, place seasoned chicken skin side down in pan, sear only skin side until golden and crispy, approximately 5-7 minutes. Do not overcrowd the pan, sear chicken in a couple of rounds.
- Remove chicken from pan, and place skin-side up in 9x13 baking dish. Save sauté pan for the next step!
- In the same pan, sauté the onions, garlic and tarragon for 3 minutes, stirring constantly. Add mushrooms and cook for 2 more minutes.
- Deglaze pan with chicken stock, then add tomatoes.
- Add mushroom mixture to baking dish, and bake for 1 hour. Serve with rice or package in reheatable containers for the weeks lunch!
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