Dijon Braised Chicken Thighs

Serves 4.
Prep Time:
Cook Time:
Total Time:
Rated 4.4 out of 5
4.4 out of 5 stars (based on 31 reviews)
Very good0%
Dijon Braised Chicken Thighs
Print Recipe

Helpful Equipment:


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!


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


  1. Preheat oven to 450 degrees F. Season chicken thighs with salt and pepper.
  2. In a bowl, stir together vinegar, garlic, mustard, sugar, and paprika.
  3. 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.
  4. 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.
  5. Add butter to skillet along with onion and cook until soft (3-4 minutes). THen add potatoes and cook for 4-5 minutes.
  6. Nestle chicken pieces back in the skillet, skin-side up. Pour over sauce.
  7. Bring mixture to a simmer on the stove, then transfer to the oven to braise for 40 minutes until chicken thighs are cooked through.
  8. Remove from the oven and garnish with reserved bacon and parsley.

Nutrition Info