Braised Dijon Chicken and Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 5 chicken thighs
  • 5 bone-in chicken thighs
  • 1 tsp. kosher salt
  • Ground black pepper
  • ⅓ cup apple cider vinegar
  • ¼ cup dijon mustard
  • 2 cloves garlic, minced
  • ¼ cup granulated sugar
  • ½ tsp. paprika
  • 6 slices bacon
  • 2 Tbsp. unsalted butter
  • 1 small onion, chopped
  • 6 to 8 small yukon gold potatoes, quartered
  • 1¼ cups chicken broth
  • 1 Tbsp. freshly chopped parsley
  1. Preheat oven to 450 degrees F.
  2. Season chicken liberally with salt and pepper, set aside.
  3. In a small bowl, whisk together vinegar, mustard, garlic, sugar and paprika. Set aside.
  4. Render the fat from the bacon in a heavy, cast-iron skillet set over a medium heat until crispy. Pull the bacon out and drain fat. Chop finely. Pour all but 1 tablespoon of bacon fat out of the pan. Reduce the heat to a medium-low and add chicken thighs, skin side down. Cook until skin in brown and crispy, about 5 minutes, flip over and cook another 2-3 minutes. Pull chicken out and place on a plate.
  5. Turn the heat up to medium and add onion and potatoes. Saute for 6-7 minutes or until onion is soft and potatoes are starting to get crispy.
  6. Add the chicken back to the pan, along with any accumulated juice, and nestle in to potatoes. Pour vinegar sauce and chicken broth over chicken and potatoes. Simmer for 1 minute and then place in the oven. Cook for another 30-35 minutes until chicken is cooked through and potatoes are golden brown and crispy.
  7. Pull the chicken out and sprinkle with parsley and chopped bacon. Spoon sauce over chicken potatoes when serving.
Recipe by Cooking for Keeps at