Do you think you are too busy to cook now that school is in session? Try making this wholesome Chicken dish as an alternative to takeout or processed meals. Most of the preparation time is spent in the oven, giving you time to help with homework, make a salad and sides, or get a quick workout. This can be served over rice or noodles along with a big salad and some steamed green beans.
- 2 T olive oil
- 2 lb of chicken thighs, bone-in ( about 7-8 ) 4 shallots, chopped
- 3 garlic cloves, chopped
- 1/3 cup of white wine or sherry
- 1 cup organic chicken broth or bone broth 1⁄4 cup of whole grain mustard
- 1 T fresh thyme leaves ( or 1 t dried )
- 2 T fresh tarragon leaves ( or 2 t dried )
- 2 T apple cider vinegar
- Preheat the oven to 350 degrees.
- Fry chicken thighs in oil over moderate heat in an oven-safe pan. Remove cooked thighs and place on a plate. Chop up garlic and shallots in a small food processor to save time. Add the chopped vegetables to the cooking pan and cook until fragrant. Pour in the wine and scrape bits off the bottom of the pan. Add stock, mustard, and thyme. Bring to a boil. Reduce heat. Return chicken thighs to pan and cover.
- Bake in the oven for 40-45 minutes, covered.
- Remove chicken to a plate. Bring sauce to a low boil on the stove. Add tarragon. Reduce heat and add vinegar; mix well. Return chicken to the pan and serve over rice, potatoes, or pasta.