COOK’S NOTE: Check that the mustard and fish sauce you use are gluten free.
If the chicken thighs have a large piece of the backbone attached, I remove it with a cleaver or sharp knife and just leave the thigh bone in.
Mustard Chicken and Potatoes (gf)
A simple and delicious combo that just needs a crisp green salad and a loaf of warm crusty bread for mopping up all that lovely sauce.
4 chicken drumsticks3 skin-on, bone-in chicken thighs1 tablespoon extra-virgin olive oil1 medium brown onion, thinly sliced8 small waxy potatoes, halved or quartered if larger2 tablespoons mild American mustard2 tablespoons runny honey1 tablespoon grain mustard2 cloves1 teaspoon dried tarragon½ teaspoon paprika½ cup chicken stock½ cup sour cream
