Braised chicken thighs are easily one of my favorite dishes and techniques (I have made multiple version include this IPA version). You can do so much with the basic methodology and really make this your own. What I love about these particular flavors is that this dish feels warm and hearty, while still being pretty light and generally healthy for you.
The other great thing about chicken thighs is that they makes for a great weeknight meal. You can set it on and forget it and work on other things or make some great sides. As the overall prep work required tends to be pretty low, the overall effort and time is pretty short too. I often pair this with my easy Rice Pilaf which cooks perfectly in the time the chicken thighs are in the oven and works great with the braising liquid if you use it like a gravy.
Have fun with this dish and make it in your own style. Enjoy!!
Apple-Mustard Braised Chicken Thighs
- 4 Chicken Thighs
- 1 Honeycrisp Apple thinly sliced
- 1/2 Shallot minced
- 3 Tbs Butter
- 3 Garlic Cloves smashed
- 1 Tbs Dijon Mustard
- 1 Tbs Grainy Dijon Mustard
- 4 Oz Apple Cider Vinegar
- 2 Oz Cognac or Brandy
- 3-4 Oz Chicken Stock
- 1 Thyme Sprig
- Salt & Pepper to taste
- Preheat the oven to 350F.
- Pat the chicken thighs dry and trim off any excess skin. Salt and pepper the skin side.
- Heat the butter over medium high heat. Place the chicken skin side down in the pan and cook for about 4-5 minutes. The chicken should come up easily when done and be crispy with a golden brown color.
- Remove the chicken and set aside. Add the garlic, shallot, and apples to the pan, reduce the heat to medium-low, and cook for 1-2 minutes. The shallot should go slightly translucent. Add the vinegar and brandy to the pan to deglaze and then add the mustards and thyme. Allow to reduce for a minute or two. Add broth as needed to thin and provide enough liquid to coat the pan with a quarter inch of liquid.
- Add the chicken back in, cover, and place in the oven for 45-50 minutes.