Let me tell you about my first time catering an event…and how much I love mustard.
Most people in my close circle know how much I love food, but not everyone realizes how much I love cooking. I enjoy every moment of the process. From buying the food to plating it, I could spend my entire day in the kitchen. And since I live in a tiny apartment, I pretty much do.
But I work in a Beverly Hills mansion with my dream kitchen. A six-burner gas range, three ovens, and room to dance. And if you don’t dance while you cook, what’s the point?
It was the first Women of Impact Dinner and I jumped in to cater last minute. I secretly wanted to the entire time, but didn’t want to step on anyone’s toes. But it’s that belief that will hold you back from everything in life. Nothing will ever be handed to you. So I asked. And you know what? They loved the idea. It made the evening that much more special, having the chef be a member of the company as well.
I immediately wrote my dream menu, hoping everyone else would be into it: salad, green beans, asparagus, steak, this chicken recipe, and a whole lot more. For a first time chef and pretend caterer, I was damn impressed with myself.
The most popular dish BY FAR was the crispy tarragon chicken thighs. One of my co-workers still asks me to make it for her and I had three recipe requests the day of. I’m only 2 months late, but I gotcha.
This would be delicious over nearly any vegetable or on it’s own. I’ve been putting it over cauliflower rice or arugula, depending on my greens intake for the day.
Now let’s talk about mustard. It’s the best condiment, hands down. Despite it’s delicious taste, mustard is incredibly versatile. I use it to emulsify my salad dressings, to add acidic flavor to my perfect paleo mayo, and to dip chicken sticks into! Ketchup can’t do all that.
I have loved mustard since childhood, and at this point, I’m set to become a mustard plant myself. Back in the day, I used to dip cheetos in mustard. And though the idea of eating cheetos dipped in French’s is now repulsive, I have mustard in some form probably every day. It’s pretty standard and “normal” to eat with burgers or bratwurst, but if you haven’t tried mustard chicken, you need to get after it. The tarragon cuts the acidity of the mustard and adds a comforting herbal component to the dish.
And don’t forget to save the bones for broth! You can read all about how I cook my broth in a crock pot here. There are far too many benefits to bone broth to list them in this post, but just make it. It’s the best.
READ NEXT: Salsa Chicken
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 4 pastured skin-on bone-in chicken thighs
- 1/4 cup ghee
- 1 1/2 Tbsp pink himalayan salt, divided
- 1/4 cup extra virgin olive oil
- 2 Tbsp dijon mustard
- 1 1/2 Tbsp dried tarragon, divided
- 2 tsp garlic powder, divided
Ingredients
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|
- Use culinary scissors to cut the bone out of the thigh. This will ensure even cooking.
- Pat the skin side with a paper towel to dry it out. This is essential for getting that crispy texture. Salt both sides and set aside.
- In a large cast iron skillet, heat the ghee over medium-high. Make sure it doesn't smoke.
- Once ghee is heated, place the 2 chicken thighs at a time in the skillet, skin side down. Don't move until the edges turn up slightly and you can tell the skin has browned.
- While the skin side cooks, sprinkle garlic powder and tarragon on the meat side.
- When the chicken thighs are ready to turn over (about 5 minutes), use tongs to flip and be careful of splatter. This can get messy.
- Let cook on the meat side for 5-7 minutes, depending on the thickness.
- When cooked though, remove from the skillet and set on a plate to cool. Repeat the above steps with the remaining 2 thighs.
- In a small bowl, mix the olive oil, mustard, remaining tarragon, garlic powder and salt. Set aside.
- Cut chicken into long strips and drizzle the mustard sauce over the top. Serve immediately.