Monday, July 8, 2013

Honey Mustard Chicken Thighs with Tarragon

Honey Mustard Chicken Thighs with Tarragon

This simple, delicious chicken dinner was adapted from The Washington Post Cookbook, which was released a few months ago. The original recipe called for honey mustard, which I didn't have, but I did have honey and mustard, so I figured I could approximate something similar using those ingredients plus some additional white wine vinegar. I also added tarragon, a wonderful summertime herb. I served the dish with a slice of crusty white bread and a simple salad of lettuce dressed with a garlicky lemon vinaigrette (below).

Roasted Honey Mustard Chicken Thighs

Honey Mustard Chicken Thighs with Tarragon
Adapted from Honey Mustard Chicken Thighs, The Washington Post Cookbook

1/4 cup honey
2 tbsp. Dijon mustard
1 tsbp. white wine vinegar
1/2 cup dry white wine (I used L'Ecole No. 41 2011 Semillon)
1 tsp. dried thyme
2 pinches of salt
Fresh ground black pepper, to taste
3 tbsp. chopped fresh tarragon
2 lbs. boneless skinless chicken thighs

1. Preheat oven to 450 F with oven rack in middle position.

2. Add honey, mustard, vinegar, wine, thyme, salt, peper and tarragon to a small bowl. Whisk together with a fork until combined to form the marinade.

3. Place chicken thighs in a large (gallon size) resealable plastic bag. Pour marinade ingredients into bag. Seal the bag, pressing to remove excess air, shake a bit and turn over to coat chicken evenly. Marinade at room temperature for 30 minutes or in the refrigerator for several hours.

4. Pour chicken and marinade into a 9 X 13 baking dish. Bake until chicken reaches an internal temperature of 160 to 165 F, about 20-30 minutes. Baste the thighs about halfway through. For the last 5 minutes, turn on the broiler to brown the tops of the thighs. Serve chicken thighs with some crusty bread and dressed greens (I suggest pouring a little of the cooked marinade into a dish to sop up with the bread).

Lettuce with Garlicky Lemon Dressing

Serves 2

2 garlic cloves, roughly chopped
2 anchovy fillets, rinsed and roughly chopped
Pinch of salt
1 tbsp. fresh lemon juice
1 tbsp. Lillet Blanc (may substitute a sweet white wine or white wine vinegar and a tsp. of honey)
Fresh ground black pepper, to taste
3 tbsp. extra virgin olive oil
2 tsp. capers, drained
8-10 romaine lettuce leaves, torn
Grated pecorino romano cheese, to taste

In a small bowl or 1-cup glass measuring cup, grind together the garlic cloves and anchovies with a pinch of salt until they form a paste using the back of a spoon or a cocktail muddler (if you have them, use a mortar and pestle). Add lemon juice, Lillet Blanc, pepper and stir to combine. Whisk in the olive oil. Combine caper and lettuce in a large salad bowl. Toss with vinaigrette and top with grated cheese.


  1. Yum Yum, This post makes me hungry.

    1. Thanks! This was an easy dish that I'd love to make again.

  2. Now THIS is how chicken is done. Great dish. Thanks honey!

    1. You're welcome. I love roasted chicken. So much potential there.