Dijon Braised Chicken Thighs and Potatoes
Hands down, our absolute most favorite recipe ever is this juicy, saucy dijon braised chicken thighs with potatoes that's a one-skillet wonder!
Servings: 4 -5
Ingredients
- ⅓ Cup Apple Cider Vinegar
- ¼ Cup Dijon Mustard
- 2 Cloves Garlic minced
- ¼ Cup Granulated Sugar
- ½ teaspoon Smoked Paprika
- 6 Bacon Slices
- 5 Bone-in Chicken Thighs see note*
- 1 teaspoon Kosher Salt
- Black pepper
- 2 Tablespoons Unsalted Butter
- ½-1 Whole Yellow Onion
- 6-8 Small Yukon Gold Potatoes quartered
- 1 ¼ Cup Chicken Broth
- 1 Tablespoon Fresh Parsley chopped
Instructions
- Preheat oven to 450 degrees F.
- In a small bowl, whisk together the vinegar, mustard, garlic, sugar and paprika. Set aside.⅓ Cup Apple Cider Vinegar, ¼ Cup Dijon Mustard, ¼ Cup Granulated Sugar, 2 Cloves Garlic, ½ teaspoon Smoked Paprika
- In a heavy cast iron skillet over medium heat, add the bacon and cook each side until crisp.6 Bacon Slices
- 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 seasoned with salt and pepper on the skin side), skin side down, season the other side with salt and pepper5 Bone-in Chicken Thighs, 1 teaspoon Kosher Salt, Black pepper
- 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.2 Tablespoons Unsalted Butter
- Once melted, add the onions to cook for 2-3 minutes and then add the potatoes, cooking for 3-4 minutes.½-1 Whole Yellow Onion, 6-8 Small Yukon Gold Potatoes
- 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.1 ¼ Cup Chicken Broth
- Remove from the oven and sprinkle with chopped bacon and parsley.1 Tablespoon Fresh Parsley
- Serve spooning the pan juices over the meat and potatoes.
Notes
*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.
Store left overs in the refrigerator for 3-4 days.
Nutrition
Serving: 1g | Calories: 855kcal | Carbohydrates: 61g | Protein: 40g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 1403mg | Potassium: 1643mg | Fiber: 7g | Sugar: 15g | Vitamin A: 553IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 4mg