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Tarragon and Mustard Chicken

Weekday cooking can be a drag, especially if you have a demanding job. The likes of Nigel Slater have always been helpful in finding honest and quick alternatives to your local take-away. This favorite of mine is somewhat based on one of his “Real Food” recipes and produces an incredibly succulent and – surprise surprise – healthy weekday dinner.

Tarragon Mustard Chicken
Organic Chicken Thighs

Get yourself some good quality chicken thighs, cut the skin and marinate for at least 30 minutes. The longer the better and overnight in the fridge is undoubtedly the best, but nevermind if you don’t have the time.

Tarragon and Mustard Chicken

I use 50ml of white and about the same amount of red vine vinegar with around 75ml of olive oil and some chopped tarragon. I add one big tablespoon of Dijon mustard with one smaller spoon of hot English mustard, add a squeeze of lemon juice, some salt and pepper and some mustard powder. Shake the chicken for a minute or two in a closed container until you are satisfied that the marinade has reached every corner and cut of the meat.


Chuck into a preheated hot oven at a round 200°C for about 40 minutes. I like to throw in some small potatoes, no peeling or boiling, just as-is. The juices will soften them while the top half should get crispy around the same time the skin reaches crackly perfection. It is really that simple.

Tarragon and Mustard Chicken


That’s it. A very tasty and simple dish that will do great as a cold lunch the next day, maybe even at at work.

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