During the summer we are huge fans of cold dishes and bbq. Come autumn-winter we start craving hot dishes and baked goods. Since you already know I’m a rookie mom which means I’m working on expending my kitchen knowledge, that means my recipes are (usually) rather short and straight to the point.
- 8 chicken tights
- 1 tbsp. of Dijon Mustard au white wine ( you can of course substitute for personal favorite)
- 1/4 Balsamic Vinegar
- 2 tbsp. fresh lime juice
- 2 garlic cloves minced
- 1 teaspoon of thyme
- 1 teaspoon of tarragon
- 1 teaspoon of dill
- 1 bay leaf
- 1 dried pepper
- 1/4 white wine
- 1 tbsp. of honey
- favorite vegetables
Start by preheating the oven at 180C. Then I like to “stab” the chicken just a little with knife to help all the flavour really cook within the juice of the meat and to cook evenly. In a bowl, mix the Dijon mustard, the balsamic vinegar, lime juice, garlic cloves (previously minced), thyme, tarragon and dill, white wine, honey and salt.
Prepare a glass pan with olive oil, place the chicken and pour the seasoning evenly on top of the chicken, place the bay leaf and the dried pepper ( you can sliced it in half to help release the flavour).
Dice your favourite vegetables, in this case I used broccoli, potatoes, carrots and asparagus and place them in the pan along with the chicken.
Place in the oven ( previously preheated) at 180C for 45 minutes. Then you can come back and turn the chicken thighs around, raise the temperature to 200C and bake for another 20 minutes.
I served it with along with white rice and a glass of wine ( for my boyfriend of course)
Happy autumn everyone!
Ms. Prym ❤