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French · Snack

Chicken Thigh Skewers in dijon and tarragon

Weeknight-friendly Chicken Thigh Skewers with the dijon and tarragon we come back to again and again. Big flavour, short shopping list.

4.7 from 2,649 cooks
Prep30 min
Cook25 min
Serves2
LevelEasy
Free to cook
Chicken Thigh Skewers in dijon and tarragon
Method

How to cook it

Prep everything first: chop the aromatics, measure the dijon and tarragon elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the shallots and the rest of the dijon and tarragon flavours, letting them cook out for a minute until fragrant.

Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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