Braised Chicken Thighs
Juicy, tender brasied chicken thighs with savory vegetables make an easy one-skillet meal.
Servings: 4
Equipment
- Oven Safe Skillet 12-inch
Ingredients
- 2 pounds chicken thighs bone-in, skin on
- ½ teapoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups Brussels sprouts halved if large
- 4 cups cauliflower florets
- 2 cloves garlic minced
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 425°F.
- Season chicken with salt and pepper.
- In a 12" oven-safe skillet, heat olive oil over medium-high heat. Add chicken, skin-side down, and brown for 4-5 minutes until skin is crisp. Remove from the pan and set aside on a plate.
- Melt the butter in the pan. Add vegetables and toss to coat. Cook for 2-3 minutes until starting to brown. Add garlic and cook for 30 seconds more.
- Add Dijon, lemon juice and broth and stir to mix. Season with salt and pepper to taste.
- Nestle the chicken thighs, skin side up, on top of the vegetables and transfer the pan to the oven.
- Bake 35-40 minutes or until chicken reaches 165°F and vegetables are tender.
Notes
- Refrigerate leftovers for 3 days in an airtight container.
- Freeze in zippered bags for up to one month. Thaw in the refrigerator before reheating.
- Reheat portions of both on the stovetop in a skillet, or in the oven wrapped in foil.
Nutrition
Calories: 398kcal | Carbohydrates: 14g | Protein: 49g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 348mg | Potassium: 1240mg | Fiber: 5g | Sugar: 4g | Vitamin A: 808IU | Vitamin C: 126mg | Calcium: 86mg | Iron: 4mg