Go Back
–+ servings

Mushroom and Tarragon Chicken Thighs

3.82 from 11 votes
Print
Protein: Poultry
Cut: Chicken Thighs
Diet: Gluten Free, Keto, Paleo, Whole30
Course: Main Course
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people

Ingredients

  • 3 pkgs ButcherBox Chicken Thighs
  • 2 Tbsp ghee
  • ½ c tarragon finely chopped
  • 1 c chicken stock
  • 1 medium yellow onion medium dice
  • 2 c button mushrooms quartered
  • 4 cloves garlic minced

Roasted Tomatoes

  • 4 plum tomatoes cut in half
  • 1 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

Roasted Tomatoes

  • Preheat oven to 400°F. 
  • Toss halved tomatoes with kosher salt, black pepper and olive oil in a large mixing bowl.
  • Place tomatoes on a baking sheet pan, skin-side up. Roast for 20 minutes.
  • Remove tomatoes from oven. Peel the skin and chop roughly into 1” pieces, then set aside.

Chicken and Mushrooms

  • Turn oven down to 375°F.
  • Thoroughly dry chicken thighs with paper towels.  Season with salt and pepper. 
  • Preheat sauté pan on medium heat.  
  • Melt ghee in hot pan, place seasoned chicken skin side down in pan, sear only skin side until golden and crispy, approximately 5-7 minutes.  Do not overcrowd the pan, sear chicken in a couple of rounds.
  • Remove chicken from pan, and place skin-side up in 9x13 baking dish. Save sauté pan for the next step!
  • In the same pan, sauté the onions, garlic and tarragon for 3 minutes, stirring constantly. Add mushrooms and cook for 2 more minutes.
  • Deglaze pan with chicken stock, then add tomatoes.
  • Add mushroom mixture to baking dish, and bake for 1 hour.  Serve with rice or package in reheatable containers for the weeks lunch!
Share on Pinterest!Pin at @Butcher_Box!