Hands down, our absolute most favorite recipe ever is this juicy, saucy braised dijon chicken and potatoes that’s a one skillet wonder!
How do You Braise Chicken?
Braising is a moist-heat cooking method used to tenderize tough cuts of meat.
Chicken is normally browned first and then braised.
This is it!! Our absolute most favorite recipe we’ve ever created for our cookbook, Our Sweet Basil Kitchen. Like seriously. I crave this stuff like a pregnant lady craves hot french fries and ice cream. Well, no I didn’t because I was too busy trying to survive, but I hear that pregnant people have cravings. The point is, this braised dijon chicken and potatoes is the bees knees.
Which is one of those sayings I still don’t understand but continue to rattle off when something is awesome. And I’ll be honest, this is completely out of our little heads, but doesn’t it seem like a good home cooking Southern meal? Maybe something you’d see them cooking up at the Whistle Stop Cafe in Fried Green Tomatoes. Man it’s been a long time since I’ve seen that movie.
Start out by cooking up your bacon and then instead of cleaning out the pan, drain off most but not all of the bacon grease, season your chicken and pop it in the pan, skin side down to get all golden and pretty.
Pull the chicken out after both sides are cooked and move on to the onions and potatoes. You’ll get them cooked down a little in the leftover bacon fat, chicken juices and a touch of butter. I know, this is getting crazy already. Now add your chicken and any juices on the plate back into the dish, pour in your mustard mixture and broth and get the whole thing in the oven for a good 40 minutes. Don’t worry about over cooking things, you’ll know it’s done when the sauce has reduced, the potatoes are roasted and tender and there’s a deep color on the chicken. Now spoon the sauce and onions over everything and sprinkle with bacon.
“Have. Mercy.” ~Jesse Katsopolis
Is Braised Chicken Healthy?
Braising is a healthy cooking technique that adds lots of flavor to dishes with very little added fat.
… Vegetables can also be added for flavor and to make a one-pot meal – celery, carrots, potatoes, mushrooms, tomatoes, zucchini are just some suggestions.
Is Dijon Mustard Gluten Free?
In the U.S. and the U.K., all varieties of Heinz mustard are considered gluten-free.
In Canada, only Heinz Yellow Mustard is considered gluten-free.
Koop’s Mustard says all of its products are 100 percent gluten–free.
Mustard varieties include Dijon, Honey Mustard, Horseradish, Deli Style/Spicy Brown, Arizona Heat, Stone Ground, Düsseldorf and Yellow Mustard.
Braised Dijon Chicken and Potatoes
Braised Dijon Chicken and Potatoes
- 5 Bone-in Chicken Thighs * see note*
- 1 Teaspoon Kosher Salt
- Black pepper
- 6-8 Small Yukon Gold Potatoes quartered
- 6 Bacon slices
- ½-1 Whole Yellow Onion
- 2 Tablespoons Butter unsalted
- ⅓ Cup Apple Cider Vinegar
- ¼ Cup Dijon Mustard
- 2 Cloves Garlic minced
- ¼ Cup Sugar
- ½ Teaspoon Smoked Paprika
- 1 ¼ Cup Chicken Broth
- 1 Tablespoon Fresh Parsley chopped
- In a small bowl, whisk together the vinegar, mustard, garlic, sugar and paprika.
- Set aside.
- In a heavy cast iron skillet over medium heat, add the bacon and cook each side until crisp.
- Drain the bacon on a napkin lined plate and drain off all but 1 tablespoon of the grease.
- Chop the bacon and set aside.
- Turn the heat to medium high and add the chicken, skin side down and turn down to medium low heat and cook for 3-5 minutes or until the skin is golden brown, flip and continue cooking another 5 minutes.
- Remove the chicken to a plate.
- Increase the heat to medium and add the butter to the pan.
- Once melted add the onions to cook for 2-3 minutes and then add the potatoes, cooking for 3-4 minutes.
- Nestle the chicken and any juices back into the skillet, add the vinegar mixture and the broth, simmer for one minute and place in a 450 degree oven for 35-40 minutes. The juices will thicken up and the chicken will stay moist due to the liquid.
- Remove from the oven and sprinkle with chopped bacon and parsley.
- Serve spooning the pan juices over the meat and potatoes.