Dijon Braised Thighs

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Dijon Braised Thighs

Yield 4

Author Lucy Tweed

Cook time

1 Hour

Total time

1 Hour

Ingredients

• 8 chicken thighs, skin-on
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp lemon thyme leaves
• 1 tsp salt
• 2 tbsp lemon juice
• 2 tbsp extra olive oil
• 2 onions, sliced
• 4 garlic cloves, minced
• 500 ml chicken stock
• 4 large potatoes, sliced into thick rounds
• 200 g green beans, trimmed and blanched
• 100 g baby salad leaves
• 2 tbsp honey
• 2 tbsp white vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat 2 tbsp of olive oil in a cold pan over medium heat. Place the chicken thighs skin-side down in the pan and cook until the skin is golden brown and crispy. Remove the chicken thighs and set aside.
2. In a bowl, mix Dijon mustard, lemon thyme, salt, lemon juice, and 2 tbsp olive oil to create a marinade. Coat the chicken thighs in the marinade and set aside.
3. In the same pan, add the sliced onions and cook until they are glossy and sweet, about 2 minutes. Add the minced garlic and cook for another minute. Pour in the chicken stock and add the sliced potatoes. Cover with a lid and simmer for 20 minutes.
4. Preheat the oven to 220°C. Remove the lid from the pan and place the marinated chicken thighs on top of the potatoes, skin-side up. Drizzle any remaining marinade over the chicken. Transfer the pan to the oven and bake for 20-25 minutes, until the chicken is fully cooked and the potatoes are tender.
5. In a large bowl, whisk together honey, white vinegar, olive oil, salt, and pepper to make the dressing. Toss the blanched green beans and baby salad leaves in the dressing.

Nutrition Facts

Calories

1066

Fat

57 g

Sat. Fat

13 g

Carbs

90 g

Fiber

11 g

Net carbs

78 g

Sugar

18 g

Protein

50 g

Sodium

1104 mg

Cholesterol

225 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Starting the chicken in a cold pan helps render the fat and crisp the skin evenly.

Blanching the green beans before adding them to the salad keeps them crisp and vibrant green.

Drizzling the marinade over the chicken before baking intensifies the flavours and creates a delicious crust.