The EASIEST vinaigrette to amplify your chicken dinner. With a saucy base, crispy shallot and tender inside - THIS is a weeknight staple. You can add the vinaigrette to the chicken thighs ahead of time and store in the refrigerator to let them marinate - OR simply smother it on top and pop straight into the oven!
Follow along with me HERE
INGREDIENTS
Serves 2
Organic boneless, skinless chicken thighs* (about 1.5 lbs)
1 heaping tbl of dijon mustard
1/4 cup of balsamic vinegar
1/3 cup of olive oil
1 whole shallot, chopped
Dried fennel seed
Salt + pepper
DIRECTIONS
1. Preheat oven to 425°F
2. Add the mustard & balsamic vinegar to a bowl and whisk together
3. Slowly pour in the olive oil & whisk until everything is fully incorporated
4. Add in salt + pepper and whisk
5. Place chicken thighs on a sheet of parchment paper in a baking dish & pour vinaigrette** over chicken until fully covered
6. Sprinkle fennel seed on top of thighs along with the chopped shallot
7. Bake at 425°F for about 35 minutes
*Organic chicken breasts also work well - just cook for 25 minutes instead
**Mixture will be a little thinner than a traditional vinaigrette because we are using less oil here
