- 1-1.5 lbs boneless chicken thighs*
- 2 tablespoons Dijon mustard
- 1/2 teaspoon tarragon
- 1/4 teaspoon thyme (optional)
- 1 tablespoon olive oil
- Black pepper
Preparation: Pour the olive oil in a 10-12” fry pan. Rinse the chicken, removing the fat. Dry the chicken lightly with paper towels and place in the pan, using the pieces to spread the oil thoroughly. Spread mustard over the pieces so all the top sides are well-covered. Sprinkle with pepper, thyme, and tarragon. If the tarragon is coarsely flaked, you may wish to crumble it further as you go.
Cook: on medium heat until the undersides of the chicken just begin to brown, then turn (you may wish to flip the pieces back and forth to coat all sides with the topping that comes off in the pan). Remove from the heat when both sides are lightly browned and the spilled topping has reduced to a spreadable consistency. Spread the reduction on the chicken, and serve hot, or cold on salad.
Time: 30 minutes (removing the fat is the most time-consuming step).
*I haven’t tried using tofu, but I’m guessing it’d be delicious. Chicken breasts work, too, but are best split so the centers cook fully by the time the sides brown.