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Mushroom and Tarragon Chicken Thighs

Emilie Abijanac

Emilie Abijanac

January 1, 2016
Mushroom and Tarragon Chicken Thighs in a bowl
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1 hr 20 min

Total

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4

Servings

Protein icon

Poultry

Protein

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Ingredients

  • 3 pkgs ButcherBox Chicken Thighs

  • 2 Tbsp ghee

  • ½ c tarragon

    finely chopped

  • 1 c chicken stock

  • 1 medium yellow onion

    medium dice

  • 2 c 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

Step By Step

Instructions

Roasted Tomatoes

1
Preheat oven to 400°F. 
2
Toss halved tomatoes with kosher salt, black pepper and olive oil in a large mixing bowl.
3
Place tomatoes on a baking sheet pan, skin-side up. Roast for 20 minutes.
4
Remove tomatoes from oven. Peel the skin and chop roughly into 1” pieces, then set aside.

Chicken and Mushrooms

1
Turn oven down to 375°F.
2
Thoroughly dry chicken thighs with paper towels.  Season with salt and pepper. 
3
Preheat sauté pan on medium heat.  
4
Melt ghee 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.
5
Remove chicken from pan, and place skin-side up in 9x13 baking dish. Save sauté pan for the next step!
6
In the same pan, sauté the onions, garlic and tarragon for 3 minutes, stirring constantly. Add mushrooms and cook for 2 more minutes.
7
Deglaze pan with chicken stock, then add tomatoes.
8
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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