These are comfort food at its best. Crispy chicken thighs braised in a Dijon sauce with potatoes. I could eat this every day. From the Our Sweet Basil Kitchen cookbook!
Recipe from Our Sweet Basil Kitchen Cookbook.
4-5 bone-in chicken thighs, skin on
1 teaspoon kosher salt
Ground black pepper
1/3 cup apple cider vinegar
1/4 cup Dijon mustard
2 cloves garlic, minced
1/4 cup sugar
1/2 teaspoon paprika
6 slices bacon (optional)
2 tablespoons butter
1 small yellow onion, chopped
1 1/2 pounds yukon potatoes, chopped
1 1/4 cups chicken broth
Fresh parsley, garnish
- Preheat oven to 450 degrees F. Season chicken thighs with salt and pepper.
- In a bowl, stir together vinegar, garlic, mustard, sugar, and paprika.
- In a heavy, oven safe skillet, cook bacon if you’re using it until crispy over medium heat. When bacon is crispy remove to a plate with some paper towels to drain. Then chop. Pour off bacon grease, leaving 1 tablespoon in the skillet.
- Return skillet to stove and turn heat up to medium-high. If you didn’t use bacon, add 1 tablespoon of neutral oil to the skillet. Add the chicken, skin-side down, and reduce heat to medium-low. Cook for about 5 minutes until skin is golden brown. Flip and cook for another 5 minutes. Then remove chicken to a plate.
- Add butter to skillet along with onion and cook until soft (3-4 minutes). THen add potatoes and cook for 4-5 minutes.
- Nestle chicken pieces back in the skillet, skin-side up. Pour over sauce.
- Bring mixture to a simmer on the stove, then transfer to the oven to braise for 40 minutes until chicken thighs are cooked through.
- Remove from the oven and garnish with reserved bacon and parsley.