Pan Roasted Mustard Chicken
Cuisine: Good old mums cooking
Author:
Ingredients
- 8 Deboned Chicken Thighs
- 60 ml Olive Oil
- 15 ml Dried Tarragon
- 15 ml Parsley (Chopped)
- 15 ml Dijon Mustard
- 30 ml Red Wine Vinegar
Instructions
Marinade
- Mix the Olive Oil, tarragon, parsley, dijon mustard and vinegar together
- Pour over the chicken and marinade for 2 hours
Cook
- Fry the chicken in a pan until golden brown
- Remove chicken from the pan
- Pour the remaining marinade into the pan and bring to the boil
- Pour over the chicken before serving