Dutch Oven Tarragon and Dijon Chicken Thighs

Dutch Oven Tarragon and Dijon Chicken Thighs

Sure to be a fast family-favorite, these Dutch Oven Tarragon and Dijon Chicken Thighs are an elevated weeknight classic and surprisingly easy to make!

Course Dinner, Main Course

Cuisine American, French-Inspired

Keyword Air Fryer Chicken Thighs, Dutch Oven Chicken Thighs, Dutch Oven Creamy Mustard Chicken, Dutch Oven Tarragon Chicken, Tarrgon Chicken

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 383kcal

Ingredients

6 Chicken thighs bone-in, skin-on
Kosher salt and pepper
2 tbsp butter
2 tbsp olive oil
1 tbsp flour
2 tbsp chopped tarragon or use 1 tsp if using dried tarragon
2 tbsp dijon mustard
1 tbsp shallot minced
1 cup chicken stock
½ cup heavy cream
1 tsp lemon juice

Instructions

Preheat your oven to 425 degrees F.
Season the chicken thighs with salt and pepper on both sides. Please be sure to use kosher salt.
Heat your dutch oven over medium-high heat, with the butter and olive oil. Sear the thighs on each side and remove them from the dutch oven.
Turn the heat down a little bit and add the flour, chopped tarragon, dijon mustard, and shallot. Stir it around for just a minute. It’s okay if it doesn’t look gorgeous at this point, we’re just getting things a little toasty and scraping the brown bits from the bottom of the dutch oven.
Add the chicken stock, bring it to a simmer to deglaze.
Turn the heat off and stir in the heavy cream and lemon juice.
Return the chicken to the dutch oven and finish baking in the oven, uncovered, until the internal temperature of the chicken reaches 165 degrees F. This will take about 20 minutes.

Notes

*See the post for more recipe details, photos, tips and cooking instructions.

Nutrition