Chef’s Notes: There are two problems when seasoning chicken. One, you can put the seasoning on the skin, but the flavoring never penetrates the chicken. Or two, you remove the skin and season the meat, but then you often have dry chicken. To solve these problems, in this recipe, the seasoning is placed between the meat and the skin, allowing the flavors to come in direct contact with the chicken while keeping the skin intact to moisten the meat.
Nutty Mustard Chicken Thighs
Serves 4
8 bone-in chicken thighs
1 tsp. tarragon
1 T. Dijon mustard
1 tsp. maple syrup
1 tsp. balsamic vinegar
1 T. finely chopped pecans
Preheat oven to 375. On each chicken thigh, peel the skin back from the meat. Sprinkle the tarragon evenly onto each thigh. Combine the mustard, syrup and vinegar; spoon evenly onto each thigh. Sprinkle the pecans over the mustard mixture. Pull the skin back over the thigh. Place on baking sheet and cook 30 minutes.
