Tarragon Dijon Thighs

3 Servings

6 chicken thighs (about 2 lbs.) 1/2 cup white wine

1 Tbsp. Dijon mustard

1 tsp. dried tarragon leaves 1/2 tsp. salt

Rinse chicken in cold running water. Drain, pat dry paper towel.

Combine wine, mustard, tarragon and salt for sauce.

Spray inside of rotisserie basket with non-stick vegetable cooking spray; skewer on spit and fit unit on hub of drip tray.

Arrange chicken upright, skin side out, around outer edge of rotisserie basket. Brush chicken with sauce.

Close rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear and thermometer inserted

in thigh registers 185°F/85°C (approximately 45 to 50 minutes). Brush with sauce every 10 minutes during cooking.

Open rotisserie door. Grasp end of spit and basket

with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve.

Refrigerate leftovers.