Tarragon has a lovely, pungent, licorice-like flavor that pairs well with mustard and chicken. It is easy to grow in an herb garden or can be found in the produce section of your local grocery store. Use the extra sauce in the baking dish to drizzle over the rest of your meal. I usually make a double batch of this recipe so I can have leftovers for chicken salad.
Ingredients
2 pounds
bone-in chicken thighs
Sauce
½ cups
fresh tarragon
¼ cups
dijon mustard
2 tablespoons
raw honey
¼ cups
water
½ teaspoons
sea salt
