Tarragon and Green Garlic Roasted Chicken Thighs with Toasted Orzo with Chives

By KimChi381

Honey mushrooms are small mushrooms packed with flavour. They too are available at farmers' markets and upmarket vegetable stores. Substitute with quartered shiitakes if you can't find them. Green garlic can be substituted with 2 cups (500mL) sliced green onions and 1 tsp (5mL) chopped garlic.

Ingredients

• Sauce
• 2 cups (500mL) green garlic, white and light green parts only, cut in 2 inch (5cm) pieces
• 8 oz (250g) honey mushrooms
• 1 tbsp (15mL) apple cider vinegar
• 1 tsp (5mL) chopped fresh tarragon
• 1 cup (250mL) low-sodium chicken stock
• 1 tbsp (15mL) unsalted butter
• 2 tbsp (25mL) chopped green garlic tops
• Main
• 1 tbsp (15mL) chopped fresh tarragon
• 2 lbs (1kg) chicken thighs with bone and skin on
• Salt and freshly ground pepper
• 2 tbsp (25mL) butter

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400F (200C)

2. Scatter tarragon over chicken thighs and season with salt and pepper. Heat butter in a skillet over medium-high heat and add thighs skin-side down. Cook for 3 minutes or until skin is golden. Flip over nad cook another 2 minutes. Place thighs in ovenproof casserole. Drain all but 2 tbsp (25mL) of fat from pan.

3. Reduce heat to medium and add green garlic and honey mushrooms to skillet and saute until softened, about 1 minute. Bake, uncovered, for 10 minutes. Scrape vegetables into casserole, reserving skillet. Bake for 10 to 20 minutes longer or until chicken juices are clear. Remove from oven and keep thighs and vegetables warm.

4. Tip baking juices from casserole into reserved skillet. Pour in vinegar and bring to boil over high heat. Add tarragon and chicken stock and boil, scraping bottom of skillet to incorporate any brown bits, another 5 minutes or until sauce is thickened. Stir in butter and green garlic tops and season with salt to taste. Drizzle sauce over and around thighs and vegetables, serve with Toasted Orzo with Chives.