Ingredients
- 3 cups chicken broth
- 8 chicken thigh
- 1/3 cup dijon mustard
- 1/4 cup lemon juice
- 1/3 cup soy sauce
- 2 tbsp olive oil
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 1 tsp fennel seeds
- kosher salt to taste
- black pepper to taste, cracked
Servings: servings
Instructions
- Preheat oven to 350
- Place chicken thighs in baking dish.
- Combine dijon mustard, lemon juice, soy sauce and olive oil. Pour over chicken. Turn thighs to coat evenly.
- Sprinkle on parsley, chives and fennel seeds, several pinches of salt and plenty of cracked pepper
- Cover with aluminum foil and roast for 45 minutes. Remove foil and baste.
- Add 2 cups of chicken stock and stir to turn up any of the bits that have formed at the bottom of the roasting pan.
- Baste again
- Continue to roast for 60 minutes, basting every 15 minutes to keep chicken super moist. Thighs will turn a beautiful caramel colour.
- Add rest of the stock if bottom of the roasting pan is dry.
Recipe Notes
Source: Bonnie Sheldon
http://cristinaferrarecooks.com/2012/04/sunday-supper-fall-off-the-bone-chicken-thighs/