Test Kitchen: Tarragon Mustard Chicken with Carrots and Parsnips - Country Roads Magazine

Ingredients

• ¼ cup whole grain mustard
• 4 garlic cloves, minced
• 1 Tbsp unsalted butter
• 2 tsp Dijon mustard
• ¼ cup chopped tarragon
• 6 bone-in, skin-on chicken thighs, patted dry
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp of Fixin’ Chicken Blend
• 2/3 cup Panko breadcrumbs
• 2 large onions, peeled and sliced
• 3 carrots, peeled and cut into thin strips
• 3 parsnips, peeled and cut into thin strips
• Red Stick Spice Lemon Garlic Extra Virgin Olive Oil
• Red Stick Spice Champagne Pear Balsamic Vinegar