One Pan Mustard Tarragon Chicken
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Preheat oven to 400F.
In a small bowl, combine the ground mustard, white wine vinegar and water. Mix together and set aside.
In a large saute pan or cast iron skillet. Heat butter over medium high heat. Once the butter is foaming, add in the shallots and saute until soft and the bottoms are slightly browned, 10-12 minutes.
Lower the heat to medium and add in the mustard vinegar mix and tarragon. Coat the shallots in the mustard sauce and saute until they start to brown.
Bring to a simmer, scraping up the brown bits. Add in the chicken pieces and transfer to the oven. Bake until the chicken reaches an internal temperature of 160F.
Turn the oven onto broil and cook until the skin is crispy and brown, and the internal temperature is 165F. Enjoy!