Fruity braised chicken thighs for my mother Recipe
Ingredients
- 6 large chicken thighs (bone in, skin on)
- 1/8 teaspoon salt
- 3/4 cup white wine
- 1 Tablespoon Dijon mustard
- 1 clove fresh garlic, minced
- 3/4 cup apricot jam, quince jam, or orange marmalade (your choice)
- freshly ground pepper to taste
Instructions
Preheat the oven to 350 degrees.Heat a large, heavy, ovenproof skillet over medium-high heat. (A cast-iron skillet works perfectly for this dish.) Sprinkle the chicken thighs with the salt and place them skin-side down in the skillet. Leave them alone for at least 5 minutes, then lift one up with tongs and peek. You want the skin to be deep golden-brown and crisp around the edges. When it's so, remove the chicken from the skillet and park it on a plate for a moment.While the chicken is browning, whisk together the wine, mustard, garlic, and jam. Add a good amount of freshly ground pepper and whisk again to combine.Turn off the heat. Pour off the rendered fat in the skillet. Put the chicken back in the skillet, skin-side up this time. Pour the wine mixture over the chicken and put the skillet in the preheated oven. Bake the chicken about 40 minutes, until the skin is dark and caramelized and the sauce has thickened. Serve immediately.
Details
Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Yield: 6 servings