Hands down, our absolute most favorite recipe ever is this juicy, saucy dijonbraised chicken thighs with potatoes that's a one-skillet wonder!
5Bone-in Chicken Thighs see note*
6-8Small Yukon Gold Potatoes, quartered
½-1Whole Yellow Onion
⅓CupApple Cider Vinegar
1 ¼CupChicken Broth
1TablespoonFresh Parsley, chopped
Preheat oven to 450 degrees F.
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 1 minute and place in a 450 degree F 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.
*Chicken thighs offer the most flavor but breasts can be used as well. Just lessen the cooking time since there isn't a bone involved.
Dijon Braised Chicken Thighs and Potatoes
Amount Per Serving (1 g)
Calories 545Calories from Fat 216
% Daily Value*
Saturated Fat 8g50%
Polyunsaturated Fat 15g
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, main dish, one pot, potatoes, sauce