Ingredients:
- 2 tablespoons Olive~Me & Co’s House Blend EVOO
- 2 lbs chicken thighs and drumsticks
- salt and freshly ground pepper to taste
- 4 shallots, halved lengthwise and thinly sliced
- 3 cloves garlic, thinly sliced
- 1/2 cup Olive~Me & Co’s Rosé Balsamic Vinegar or Lambrusco Wine Vinegar
- 1 cup chicken stock
- 1/4 cup mustard
- 1 tablespoon finely chopped thyme
- 2 tablespoons roughly chopped tarragon
Instructions:
- Heat oven to 375 degrees. Heat oil in a large saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook chicken, flipping once until browned (about 10 min). Transfer chicken to a plate; set aside. Add shallots and garlic to pan, cook, stirring occasionally, until golden (3-5 min). Add vinegar, stock, mustard, and thyme; bringing to a boil. Return chicken to pan with any juices, cover, transfer to oven. Bake until chicken is cooked thoroughly about 45 min, or until an instant read thermometer inserted into thickest part of thigh reads 165 degrees.
- Transfer chicken to a serving platter and keep warm. Return sauce pan to stove; bring to a boil. Cook, stirring occasionally, until reduced by 1/2 (about 8-10 min). Spoon sauce over chicken, garnish with tarragon.
