Dijon Braised Chicken & Potatoes
Makes 4 – 6 servings
8 bone-in skin-on chicken thighs
2 tablespoons olive oil
2 tablespoons butter
1 large Vidalia onion, finely diced
4 garlic cloves, minced
1 ½ tablespoons chopped fresh thyme leaves
1 cup white wine
1 cup chicken stock
2 tablespoons Dijon mustard
Zest of 1 lemon
1 tablespoon minced fresh tarragon leaves
2 pounds baby potatoes
Sea salt & freshly cracked black pepper
¼ cup flat-leaf parsley leaves, for garnish
- Heat an oven to 375 degrees F.
- Season the chicken generously with sea salt and cracked black pepper. Heat a large, high-sided, oven-safe pan over medium heat, and pour in the olive oil. When hot, add the chicken, skin side down, and cook until golden brown and crispy (about 5 minutes). Remove and transfer to a plate (reserve excess oil in the pan).
- Add the butter and melt. When melted, add the onion and thyme leaves, season with a pinch of sea salt, and cook until softened and translucent (about 5 minutes). Add the garlic and cook for 1 minute, then pour in the wine and stock. Add the mustard, lemon zest, dijon, and tarragon, season with a pinch of salt and pepper, and give everything a good mix. Add the potatoes and chicken (skin side up), and bring to a boil.
- Transfer to the oven and bake, uncovered, until the chicken is cooked through and the potatoes are fork tender (about 25 – 30 minutes). Garnish with flat leaf parsley and serve. Delicious!
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