From Our Kitchen

Sep 28, 2022

Apple & Mustard Braised Chicken Thighs with Shallots & Thyme

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Apple & Mustard Braised Chicken Thighs with Shallots & Thyme

Serves 4

1-2 Tablespoons Grapeseed, Vegetable, or Sunflower Oil
4-6 Bone-In Chicken Thighs
Kosher Salt & Freshly Ground Pepper
4 Shallots, Peeled & Quartered Lengthwise
2 Small Parsnip, Peeled & Cut On Bias Into ½" Chunks
2 Small Apples (Such As Granny Smith, Gala, Honeycrisp, Crispin) Peeled, Cored, & Wedged Into ½" Pieces
2 Cloves Garlic, Minced
1-2 Tablespoons Fresh Thyme, Sage or Rosemary Leaves, Chopped
¼ Teaspoon Caraway Seeds (Optional)
¼ Cup Calvados or White Wine
1 Tablespoon Apple Cider Vinegar
1 Cup Chicken Stock
3 Tablespoon Whole Grain Mustard
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
1 Bunch Parsley or Chives, Chopped


Place a large Dutch oven over high heat and add a thin layer of oil. Pat chicken dry with paper towels and season generously with salt and pepper. When the pan in just beginning to smoke, carefully add the chicken (skin side down if using skin-on thighs). Be sure not to overcrowd the pan, cooking in batches if necessary to keep a little space in between the thighs. Brown until deeply golden for about 5 minutes, then flip to brown the other side. Remove chicken to a plate and set aside; carefully discard all but a thin layer of fat.

Reduce heat to medium-high and add shallots and parsnip; cook until lightly golden for about 4 minutes. Add apples and continue to cook until golden and caramelizing for about 5-7 minutes. Add garlic, thyme, sage or rosemary, caraway seeds (if using), and a few pinches of salt and pepper. Cook until aromatic for about 1-2 minutes.

Deglaze the pan by adding the calvados and vinegar, scraping the bottom of the pan to lift up the browned bits; cook until liquid is mostly evaporated. Add chicken stock, both mustards, and honey; stir well to combine. Return the chicken to the pan and any juices from their resting plate. Bring to a low boil and immediately reduce to a gentle simmer. Place lid over pan slightly to the side to allow a small opening for steam to escape. Simmer gently until chicken is cooked through, reading at an internal temperature of 175°F for about 30-40 minutes (chicken thighs benefit from slight overcooking to encourage connective tissue to break down and become more tender).

Remove lid and transfer chicken and vegetables to a deep platter. Bring sauce to a low boil and reduce until slightly thickened, about 4-6 minutes. Taste and adjust seasoning, adding more salt or pepper, mustard, vinegar, or honey, as desired. Pour sauce over chicken and garnish with chives or parsley.

Tags: RAX Chefs Food


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