Dijon Braised Chicken & Potatoes

A19I7721-Edit

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

  1. Heat an oven to 375 degrees F. 
  2. 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). 
  3. 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. 
  4. 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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