Description
This Apple Dijon Braised Chicken Thighs recipe offers a deliciously crispy-skinned chicken braised with a flavorful mixture of grated apple, Dijon mustard, soy sauce, and hearty vegetables. The dish is baked to perfection in a cast-iron skillet, resulting in tender, juicy chicken paired with a rich and slightly sweet sauce that is perfect for serving over rice.
Ingredients
Scale
Chicken and Seasoning
- 8 chicken thighs, bone-in skin on
- 3 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- 1 tablespoon salt
- 1/2 tablespoon ground black pepper
- 1 teaspoon paprika
Vegetables and Sauce
- 1 cup onions, finely chopped
- 2 tablespoons garlic, minced
- 1 apple, grated
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 carrots, peeled and cut into 1-inch pieces
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 2 cups water
Garnish
- 1 tablespoon parsley, finely chopped
Instructions
- Preheat and Prepare Chicken: Preheat oven to 450°F. Pat dry each chicken thigh with a paper towel to remove moisture, which helps achieve extra crispy skin when searing.
- Season the Chicken: In a bowl, mix 1½ tablespoons olive oil, Italian seasoning, salt, and black pepper. Generously coat both sides of each chicken thigh with this seasoning mixture, using disposable gloves for easy cleanup if desired.
- Sear Chicken: Heat the remaining 1½ tablespoons olive oil in a cast-iron skillet over medium-high heat until shimmering (about 2 minutes). Place chicken thighs skin side down and sear for 2 minutes until skin is browned and crispy. Flip and cook for another 2 minutes on the other side. Remove chicken and set aside.
- Sauté Aromatics and Apple: In the same skillet, add onions, garlic, grated apple, and paprika. Stir to combine and cook for about 2 minutes until fragrant and onions begin to brown.
- Add Vegetables and Sauce Ingredients: Stir in potatoes and carrots, coating evenly. Then add Dijon mustard and soy sauce, mixing well to blend flavors throughout.
- Braise Chicken in Oven: Place chicken thighs on top of the vegetable mixture, skin side up. Pour in 2 cups water, ensuring it covers about one-third of chicken height. Bring to a simmer on the stovetop, then transfer the skillet to the preheated oven.
- Bake: Bake for 35 minutes, until the internal temperature of chicken reaches 165°F and the liquid mixture thickens nicely.
- Rest and Finish: Remove skillet from oven and let rest for 10 minutes. If sauce is too thin, place skillet back on stovetop to simmer for up to 10 more minutes until desired thickness is reached.
- Serve: Serve chicken and vegetables over rice, drizzling extra pan liquid on top. Garnish with chopped parsley to finish.
Notes
- Patting the chicken dry before seasoning helps achieve crispy skin during searing.
- Using a cast-iron skillet ensures even heat and better sear quality.
- Grated apple adds a subtle sweetness that balances the savory components.
- If you don’t have a cast-iron skillet, use an oven-safe heavy skillet for best results.
- Check the sauce consistency after resting; simmer longer if you prefer a thicker sauce.
- The recipe yields 6-8 servings depending on portion size.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
