White Wine and Dijon Chicken Thighs
- Preheat oven to 400°F. Season chicken with salt and pepper. Heat oil in skillet set over medium-high heat; sear chicken, in batches, for about 3 minutes per side or until browned. Transfer to parchment paper–lined baking sheet; bake for about 20 minutes or until instant-read thermometer reaches internal temperature of 165°F.
- Meanwhile, pour out excess oil from skillet; cook white wine vinegar for about 1 minute or until reduced by half. Add broth, mustard and honey; cook for 2 to 3 minutes or until slightly thickened. Stir in tarragon. Spoon sauce over chicken.
Cooking Method: Sauté / Pan Fry
World Cuisine: Indian
Product: Olive Oil