Equipment
Ingredients
Chicken and Seasoning
- 4 bone-in skin-on chicken thighs, patted very dry
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 10 ml olive oil
Aromatics and Sauce
- 1 shallot, finely diced
- 2 garlic, minced
- 150 g fresh blueberries, washed and dried
- 30 g whole-grain mustard
- 30 ml balsamic vinegar
- 120 ml chicken broth
- 15 g honey
Finishing Touch
- 5 g fresh tarragon, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Ensure your oven rack is in the middle position.
Pat the chicken thighs completely dry with paper towels. Season generously on both sides with kosher salt and black pepper. Thoroughly wash your hands and any contaminated surfaces after handling the raw poultry.
Add olive oil to a cold oven-safe skillet. Place the chicken thighs skin-side down in the pan, then turn the heat to medium. Let cook undisturbed until the fat renders and the skin is deeply golden and crispy, about 10 to 12 minutes. Flip and cook for 2 more minutes, then transfer the chicken to a plate.
Carefully drain all but 15ml (about one tablespoon) of the rendered chicken fat from the skillet. Add the diced shallot and cook over medium heat until softened, about 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the balsamic vinegar and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the whole-grain mustard, honey, and fresh blueberries. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, placing them skin-side up. Ensure the crispy skin stays above the liquid level to prevent it from getting soggy.
Transfer the skillet to the preheated oven. Roast until the chicken is cooked through and reaches an internal temperature of 74°C (165°F) on a meat thermometer, and the sauce has thickened and reduced slightly, about 12 to 15 minutes.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with chopped fresh tarragon just before serving. Spoon the pan sauce around the chicken, avoiding pouring it directly over the crispy skin.
Chef's Notes
- Starting chicken thighs in a cold pan is the absolute best way to achieve shatteringly crisp skin. It gives the subcutaneous fat time to slowly render out without burning the exterior.
- Whole-grain mustard contains intact mustard seeds that pop delightfully in the mouth, adding a rustic texture that smooth Dijon cannot replicate. It also acts as a mild emulsifier for the pan sauce.
- Tarragon has a subtle anise or licorice flavor that pairs brilliantly with dark fruit and mustard. If you strongly dislike tarragon, fresh thyme is an excellent substitute.
- Do not skip patting the chicken completely dry. Moisture is the enemy of crispiness; any surface water will turn to steam and boil the skin rather than frying it.
- The blueberries will burst naturally during the roasting process, creating a savory jam consistency. Resist the urge to smash them all early on, as leaving some whole adds great visual appeal.
Storage
Refrigerator: 3 days — Store in an airtight container. The blueberry sauce will thicken as it cools.
Freezer: 1 month — Freezing is possible but may alter the texture of the blueberries and thin the sauce upon reheating.
Reheating: Reheat gently in a skillet over medium-low heat until chicken reaches 74C (165F) internally, adding a splash of water if the sauce is too thick.
