One-Pot Braised Tarragon Chicken: Science of the Perfect Family Meal

Описание: One-Pot Braised Chicken Tarragon and Dijon Chicken

🧪 The "Lab Report"

Yield: 4-5 Servings

Prep time: 15 minutes

Cook time: 45–50 minutes

Equipment: 5–7 quart Dutch Oven (Cast Iron preferred for high thermal mass)

The Ingredients

Protein: 6–8 Bone-in, skin-on chicken thighs (Trim excess fat to keep macros lean).

The Aromatics: 1 large yellow onion (diced), 4 cloves garlic (smashed), 2 sprigs fresh taragon, and fresh parsley.

The "Roots": 1 lb small Yukon Gold potatoes or tiny potatoes of your choice
1 pound bag off tricolored carrots.

The Solvent (Braising Liquid): 1.5 cups high-quality chicken bone broth (extra collagen!) and jiuce of one lemon. Alternately use 1/2 cup dry white wine (or extra broth with a splash of apple cider vinegar).
2 T Dijon mustard, and black pepper (1/2 tsp or to taste), and 1 tp salt or to taste.

Start by coating chicken and allow to brine for 20-30 minutes.
Brown chicken on each side in dutch oven using extra-light olive oil.
Remove chicken when browned on each side and now add vegetables, and aromatics.
Roast well in pan, stirring often.
Add liquids- bone broth, lemon juice and 2 T Dijon mustard and black pepper.
Simmer for 10-15 minutes, then place chicken thighs on top of vegetables.

Place uncovered in oven for approximately 45 minutes.
Serve with parsley garnish on top for color.

Enjoy!

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