Description
This Apple Dijon Braised Chicken Thighs recipe features crispy seared chicken thighs braised in a flavorful mixture of apples, Dijon mustard, soy sauce, and hearty vegetables like potatoes and carrots. Baked until tender and juicy, the dish balances savory and fruity notes, perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Seasoning
- 8 chicken thighs, bone-in skin on
- 3 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 teaspoon paprika
Vegetables and Flavorings
- 1 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 apple, grated
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch pieces
Sauces and Garnish
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 cups water
- 1 tablespoon parsley, finely chopped (for garnish)
Instructions
- Preheat and prep chicken: Preheat your oven to 450°F. Pat each chicken thigh dry with a paper towel thoroughly to ensure crispy skin during searing.
- Season the chicken: In a bowl, combine 1 1/2 tablespoons olive oil, Italian seasoning, salt, and black pepper. Mix well and coat each chicken thigh generously on both sides with this seasoning blend.
- Sear the chicken: Heat the remaining 1 1/2 tablespoons olive oil in a cast-iron skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 2 minutes until brown and crispy. Flip and sear the other side for 2 minutes. Remove chicken from skillet and set aside.
- Sauté aromatics and apple: Using the same skillet, add chopped onions, minced garlic, grated apple, and paprika. Stir and cook for 2 minutes until fragrant and onions start browning.
- Add vegetables and seasonings: Add potatoes and carrots to the skillet, stirring well. Mix in Dijon mustard and soy sauce to evenly coat the vegetables.
- Return chicken and add liquid: Place chicken thighs on top of the vegetables, skin side up. Pour in 2 cups of water, covering about one-third of the chicken height. Bring to a gentle simmer on the stovetop.
- Bake the dish: Transfer the skillet to the preheated oven and bake for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the liquid thickens.
- Rest and finish: Remove skillet from oven and let rest for 10 minutes. If the sauce is too thin, return the skillet to the stovetop and simmer for an additional 10 minutes until desired thickness is achieved.
- Serve: Serve the braised chicken and vegetables with rice, drizzling extra pan liquid over top. Garnish with chopped parsley before serving.
Notes
- Patting the chicken dry is essential for crispy skin.
- Using a cast-iron skillet helps sear chicken evenly and withstands oven baking.
- You can substitute soy sauce with tamari for gluten-free option.
- Check internal temperature of the chicken to ensure it is fully cooked for safety.
- Resting the chicken after baking allows juices to redistribute for moist meat.
- Adjust seasoning after cooking if needed; the Dijon and soy sauce provide tang and saltiness.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
