Equipment
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
- 6 g kosher salt
- 2 g black pepper, freshly cracked
- 15 ml olive oil
Blueberry Mustard Sauce
- 1 shallot, minced
- 60 ml chicken broth, low-sodium
- 150 g fresh blueberries
- 45 g whole-grain mustard
- 30 ml apple cider vinegar
- 15 ml maple syrup
- 5 g fresh tarragon, chopped
Nutrition (per serving)
Method
Preheat your oven to 200C/400F.
Thoroughly pat the chicken thighs dry with paper towels. Season generously on both sides with kosher salt and black pepper.
Heat olive oil in a large oven-proof skillet over medium-high heat. Place chicken thighs skin-side down and sear undisturbed until the skin is deeply golden and crispy, about 8 minutes.
Flip the chicken thighs skin-side up. Transfer the entire skillet to the preheated oven and roast until the internal temperature reaches 74C/165F.
Carefully remove the skillet from the oven. Transfer the chicken to a plate to rest, leaving the rendered fat in the skillet.
Place the skillet back on the stove over medium heat. Add the minced shallot and saute until softened and fragrant.
Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up all the browned bits from the bottom.
Stir in the fresh blueberries, whole-grain mustard, apple cider vinegar, and maple syrup. Simmer until the blueberries begin to burst and the sauce thickens to a syrupy consistency.
Remove the skillet from the heat and gently stir in the chopped fresh tarragon.
Return the resting chicken thighs to the skillet, nestling them into the blueberry mustard sauce without covering the crispy skin. Serve immediately straight from the skillet.
Chef's Notes
- Starting the chicken in a cold pan can actually yield crispier skin, as it allows the fat to render slowly. However, for a quicker weeknight sear, medium-high heat works well provided the skin is perfectly dry.
- Tarragon has an assertive, slight licorice note that pairs brilliantly with mustard and fruit. If you are adverse to tarragon, fresh thyme makes an excellent, earthier substitute.
- Always wash hands, utensils, and surfaces immediately after handling raw poultry to prevent cross-contamination.
- You can gently mash about a quarter of the blueberries with the back of your spoon while they simmer to speed up the thickening process and infuse the sauce with a deeper purple hue.
Storage
Refrigerator: 4 days — Store chicken and sauce in an airtight container. The chicken skin will lose its crispness.
Freezer: 2 months — The sauce freezes beautifully, but the chicken texture may degrade slightly upon thawing.
Reheating: Reheat in a 175C/350F oven for 10-15 minutes until warmed through to preserve some skin texture, or microwave on medium power.
