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Easy Dutch Oven Braised Chicken Thighs with Apple Dijon Sauce

Close-up of a tender braised chicken thigh piece covered in a glistening orange-brown sauce on a white plate.
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This one-pot recipe delivers juicy, fall-off-the-bone chicken thighs with a rich, tangy Apple Dijon sauce. It is simple enough for a weeknight dinner but impressive enough for guests.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple butter or applesauce
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot oil. Sear for 6 to 8 minutes until the skin is golden brown and crisp. Remove the chicken and set aside. Pour off all but 1 tablespoon of rendered fat.
  3. Reduce the heat to medium. Add the chopped onion to the Dutch oven and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  5. Whisk in the Dijon mustard and apple butter until combined. Stir in the fresh thyme.
  6. Return the seared chicken thighs to the Dutch oven, nestling them into the liquid, skin-side up. The liquid should come about halfway up the sides of the chicken.
  7. Cover the Dutch oven with a tight-fitting lid. Transfer the pot to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius).
  8. Braise for 45 to 60 minutes, or until the chicken is fork-tender and cooked through.
  9. Remove the chicken from the pot. If you prefer a thicker sauce, place the Dutch oven back on the stovetop over medium-high heat and simmer the sauce until it reduces slightly, about 5 minutes.
  10. Return the chicken to the pot to coat in the sauce before serving. Serve this comfort food chicken recipe over rice or mashed potatoes.

Notes

  • For extra crispy skin, you can briefly place the chicken under the broiler for the last 2 minutes after braising, watching carefully to prevent burning.
  • This recipe is naturally low-carb/Keto friendly if you skip serving it over rice or potatoes.
  • This method works well for achieving tender chicken thighs every time.

Nutrition

Find it online: https://www.purecookingjoy.com/braised-chicken-thighs-easy-dutch-oven-recipe/

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