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Roasted Chicken Thighs

Roasted chicken thighs with shiitake mushrooms, leeks, Calvados, cider reduction, whole grain mustard, cream and tarragon. Recipe courtesy of Siren Hall Chef Michael Peterson. (Siren Hall is now closed and Chef Peterson has debuted a new eatery, American House Woodfired Pizza.)

Peterson’s delicious Northern Michigan microbrew recipes, including beer from Workshop Brewing Company, Left Foot Charley, Right Brain Brewery and Short’s Brewing Co., were featured in the January 2015 issue of Traverse, Northern Michigan’s Magazine.

Ingredients

Ingredients
<ul> <li>4 chicken thighs (skin on)</li> <li>6 tablespoons olive oil</li> <li>1 cup leeks cut in half moons, thin
 as possible</li> <li>1 cups shiitake mushrooms
  sliced thin</li> <li>1 ounce Calvados liquor to
 deglaze pan</li> <li>4 cups of cider reduced to 6 ounces</li> <li>1 tablespoon whole grain mustard</li> <li>2 tablespoons tarragon, chopped</li> <li>1 cup heavy fresh cream</li> <li>Salt and pepper to taste</li> </ul>

Directions

Directions
Preheat oven to 350 degrees Season the entire surface of the chicken thighs with salt and pepper. In a large sauté pan heat 4 tablespoons of olive oil till very hot. Add chicken, skin side down, cook till the skin is golden in color. Flip over and place in the oven for 30 to 40 minutes. When finished take out of oven and let rest for 10 minutes. While the chicken is cooking, take a large sauté pan and heat the remaining olive oil and the leeks and let sweat them until they are soft and just start to take on some color. Then add the mushrooms and cook till soft. Deglaze with Calvados. Add the cider reduction, mustard and tarragon. Cook for two minutes. Add cream, and then season with salt and pepper. Cook till sauce consistency.