Braised Balsamic Mustard Chicken

By Leith Devine
January 31, 2018
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Author Notes: This is one of my favorite chicken recipes because it's so adaptable. It's a favorite of my family and friends. I've used apricots and figs (fresh-frozen from Trader Joe's), or mushrooms. Both versions are extremely tasty.Leith Devine

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Serves: 6
Prep time: 30 min
Cook time: 30 min

  • 8 bone-in chicken thighs
  • 1 tablespoon olive oil
  • 3/4 cup balsamic vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon fresh thyme or 1 1/2 tsp dried
  • 1 onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/2 cup fresh or frozen apricot pieces
  • 1/2 cup fresh or frozen figs, halved
  • 8-16 ounces sliced mushrooms (if not using fruit!)
  1. Preheat oven to 350 degrees. Season chicken thighs with salt and pepper. In an oven-safe pan like a Le Creuset, brown chicken in olive oil, skin side down, until skin is crispy. Turn chicken, brown slightly and remove from the pan. Set aside.
  2. Make the sauce while the chicken cooks. Combine the balsamic vinegar, mustard, honey, and thyme. Whisk until combined and set aside.
  3. Add sliced onion to the pan and cook until soft. Add garlic and cook until fragrant. If using mushrooms, add and saute until cooked.
  4. Nestle the chicken amongst the vegetables in the pan, skin side up.
  5. If using the fruit, add the apricots and figs, tucking them around the thighs. Ignore this step if you're using the mushrooms :)
  6. Spoon the glaze over the chicken. Bake for 20-30 minutes until chicken reaches 160-165 degrees. Remove the chicken from the sauce and serve the sauce separately.

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