Best 2 Mustard Braised Chicken Thighs Recipes

Mustard braised chicken thighs present an easy and convenient meal option, brimming with delightful flavors. This irresistible dish, characterized by tender and delectable chicken thighs smothered in a smooth, velvety mustard sauce, offers a delectable combination of tangy and savory elements. Whether you're a seasoned home cook or just starting your culinary journey, this flavorful recipe is guaranteed to tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

BRAISED CHICKEN THIGHS WITH SQUASH AND MUSTARD GREENS

Braised Chicken Thighs with Squash and Mustard Greens image

Don't have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Provided by Claire Saffitz

Categories Bon Appétit Chicken Braise Leafy Green Mustard Greens Squash Ginger Hot Pepper White Wine Sesame Sesame Oil Dinner Winter

Yield 8 servings

Number Of Ingredients 16

Ingredients

4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
4 dried chiles de árbol
1 (2-inch) piece ginger, peeled, thinly sliced
1 cup dry white wine
1/2 cup low-sodium soy sauce
3 tablespoons dark brown sugar
2 tablespoons toasted sesame oil
2 cups low-sodium chicken broth, divided
1 acorn squash, halved lengthwise, seeds removed, sliced 1/2-inch thick
1 bunch mustard greens, tough stems removed, leaves torn
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame seeds
Cooked white rice (for serving)

Steps:

Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 8-10 minutes. Transfer to a plate, placing skin side up (chicken will not be cooked through at this point).
Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate.
Add squash and remaining 1 cup broth to pot and push in squash so it's mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10-12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10-15 minutes.
Remove pot from heat and drizzle vinegar over vegetables. Taste sauce; it should be plenty salty, but season with more salt if needed. Add chicken back to pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds over top. Serve with rice.
Chicken can be braised 2 days ahead. Let cool; cover and chill. Reheat covered over low.

MUSTARD-BRAISED CHICKEN THIGHS

Mustard-Braised Chicken Thighs image

A braised dish originally made with rabbit in Provence, given to me by my friend Katja. I've made it many times with chicken thighs, always to rave reviews! Serve with starch of your choice-we love boiled potatoes or even egg noodles.

Provided by Jacqui McCargar

Time 2h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds skin-on, bone-in chicken thighs
salt and ground black pepper to taste
1 tablespoon olive oil
2 large yellow onions, sliced and separated into rings
6 cloves garlic, chopped
3 (14 ounce) cans chopped tomatoes with juice
1 cup dry white wine
1 cup water
2 tablespoons grainy mustard
1 tablespoon chicken soup base (such as Better than Bouillon®)

Steps:

Season chicken thighs generously on both sides with salt and pepper.
Heat oil in a large Dutch oven over medium heat. Add chicken and cook until browned, 3 to 5 minutes per side. Add onions and garlic and saute until onions have softened, 3 to 5 minutes. Add chopped tomatoes and juice.
Mix wine, water, mustard, and soup base together in a bowl; pour over other ingredients and bring to a boil. Lower heat to a simmer, cover, and braise until chicken is tender, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 298.2 calories, Carbohydrate 16 g, Cholesterol 64.4 mg, Fat 14 g, Fiber 2.9 g, Protein 20.4 g, SaturatedFat 3.5 g, Sodium 758.3 mg, Sugar 7.5 g

Tips:

Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
Brown the chicken thighs well: This will help to develop flavor and color.
Use a good quality mustard: A grainy mustard will add a nice depth of flavor to the sauce.
Don't be afraid to adjust the seasonings: Taste the sauce and adjust the seasonings to your liking.
Serve with your favorite sides: This dish pairs well with mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Mustard braised chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken thighs are braised in a flavorful mustard sauce until they are fall-off-the-bone tender. This dish is sure to be a hit with your family and friends.

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