Braised Chicken Thighs in Dijon Sauce

This recipe is one of those that never gets enough attention. Chicken thighs braised in a white wine Dijon sauce and caramelized shallots, crispy bacon and tomatoes, these Braised Chicken Thighs are full of flavor and serves as a great one-pot meal.

 

An acclaimed New York Times adaptation from Risha Zimmern, the original title was Chicken with Shallots and I think the mere volume of shallots turned some folks away.

That or the cooking time. In a world when we want everything faster and easier, we’ve also gotten away from some of the tried and true cooking techniques that yield beautiful results like caramelizing onions and braising.

This is one of those recipes that I make when I want to spend MORE time in the kitchen. The results are chicken thighs so juicy and tender, you won’t even need a knife.

The sauce is a nice and flavorful wine base laced with sweet onion and salty bacon. Zimmern suggests thick cuts of bread for sopping the sauce in the original version, but I prefer to serve it over rice, sometimes pasta.

Chicken Thighs vs. Chicken Breasts

Chicken breasts also tend to win and I’m pretty sure it is because people associate the white meat with being healthier. In a way, it is, but they also tend to be larger portioned, so why not have a smaller thigh and get SO much for flavor from that dark meat?

True, thighs have more fat, but it is monounsaturated fat- the “good” kind that has been linked to weight loss and other cholesterol related issues. It is also the skin that typically gives the most caloric intake and while I love a good crispy skin, skinless thighs are still better in the flavor department.

And the real kicker- they are cheaper. I like purchasing skinless, boneless chicken thighs. They are roughly 50% less than breasts and can be used in nearly any recipe that calls for breasts. And vice versa, you can swap out white meat chicken for the thighs here too.

While there are oodles of chicken breast recipes out there (and believe me, I have plenty), there just aren’t as many chicken thigh recipes.

What’s the Purpose of Braising?

Braising is a technique defined by cooking in low and slow in liquid. It is a myth that the foods need to be totally submerged in liquid, in fast most braises require a small amount of liquid. It is basically the original slow cooker or crock pot– but takes place in the oven.

What you do need is a lid. It keeps the liquid from totally evaporating or reducing so the meat stays moist.

Most braised start with a sear or browning. This serves two purposes.

1. Creates Flavor- This is called the maillard reaction and is changes the profile of any food by creating acid. Browning, nearly anything, will punch it up.
2. Heats the food- Just putting the meat into liquid and shoving it into the oven will take a long time to cook. By preheating the skillet and the chicken, you get a head start on the cooking part.

Ingredients

While this is a time intensive recipe (at least more so than most), it doesn’t require too many ingredients.

• Boneless Skinless Chicken Thighs – I like to use boneless, but you can also use bone-in or chicken breasts. This might vary the cooking time a tad.
• Olive oil – I like using extra virgin olive oil, but any neutral oil with a high smoke point will work.
• Bacon -Thick cut is a little harder to get crispy, so I don’t recommend using thick cut bacon here.
• Shallots – Shallots are a cousin to onions. Shallots, in general, are milder than most onions and add great flavor to this dish. I know it seems like a lot, but trust me when I say it is just right.
• White Wine– I suggest an actual dry white wine (not cooking wine which has added salt). Pinot Grigio or Chardonnay work well. If you don’t want to use wine, swap this out for a low-sodium chicken stock.
• Dijon mustard – Dijon mustard adds zing to this chicken dish.
• Fresh tarragon- I always like to use fresh herbs, but you can substitute it for two teaspoons dried. Tarragon gives this chicken recipe unique flavor unlike many served in the states. Anticipate warm notes of anise, vanilla and even a little licorice, but don’t let that scare you off. I typically do not like licorice, but it works in this dish and offers a French flare.
• Unsalted butter- I highly suggest unsalted here or your sauce might be a little salty. You can always add more salt if you need to.
• Flour – Alternately, you can use cornstarch or arrowroot. This is used to thicken the sauce in this case.

Variations

There are plenty of ways for you to make these braised chicken thighs your own. Here are a few ideas.

• Herbs – I like using tarragon for this recipe, but try using something like rosemary, fresh thyme or even fresh parsley instead.
• Chicken – I prefer bone-in chicken thighs, but this recipe can be used on boneless chicken thighs or even chicken drumsticks or chicken breasts. Thick cut pork chops could also be swapped in.
• Spices – Feel free to experiment with spices. I like a simple blend of salt and pepper, but you could throw in some paprika, lemon or extra cloves of garlic if you’d like. Substitutions for tarragon include basil or chervil, although neither come close to replicating it.

Directions for Braising Chicken Thighs

1. Pat dry and season chicken. You’ll want to get a good sear on the chicken for maximum flavor, to do this pat the chicken thighs dry with a paper towel and then season the chicken with salt and pepper.
2. Sear chicken. Sear them in olive oil until golden brown on both sides. They won’t be fully cooked. Remove and set aside.
3. Cook bacon until crispy. In the same pan, brown the bacon until crispy. Remove, reserving bacon grease in the pan.
4. Caramelize shallots. Use the beautiful bacon grease to caramelize the shallots. Don’t rush this step, sauteed onions are very different than caramelized onions. You need slow and steady patience to get soft, sweet shallots. It takes about 15 minutes to do this- sometimes longer depending on how big your shallots are.
5. Deglaze pan. Nestle the chicken back to the pan chicken skin side up and deglaze with the white wine, bringing to a low simmer and adding the mustard and tarragon. Cover and braise until chicken is fully cooked.
6. Thicken sauce with roux. Make a paste with the butter and flour to thicken the braising liquid into a sauce. Add the tomatoes until just hot and you are ready to serve!

What to Serve with Braised Chicken Thighs

These juicy chicken thighs can be served with practically anything, but these oven roasted carrots with ricotta topping are one of my favorites, as are my garlic parmesan broccolini and classic baked potato. I especially love drizzling the juice and pan sauce over the potato.

Serve these oven baked chicken thighs with your favorite side dishes. Green beans, sweet potatoes or any other veggie would be delicious. You also can’t go wrong with a leafy green salad or cheesy garlic bread sticks.

Storage and Freezing

How to Store

Chicken thighs can be stored in an airtight container in the refrigerator for up to five days. Reheat in the oven ten minutes or in the microwave.

Can I Freeze Braised Chicken Thighs?

Yes, you can freeze cooked thighs, simply thaw in the fridge and reheat when you are ready to enjoy them again.

More easy Chicken Dinner Ideas

Chicken dinners don’t have to be boring! Here are some of our favorites that we know you’ll love too.