Ingredients
- 4 pounds bone-in chicken thighs, skin-on
- 2 tbsp olive oil
- 4 heads garlic, separated into cloves, unpeeled
- 1 tbsp Dijon mustard
- 4 sprigs fresh thyme
- ½ cup beef stock
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Sear the Chicken: In a large Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt and pepper on both sides and add to the pot skin side down. (You may need to work in batches.) Cook the chicken until the skin is crispy and golden brown, about 4-5 minutes. Flip and cook the other side until crispy. Transfer the cooked chicken to a plate and repeat with the remaining pieces.
- Cook the Garlic: Pour off all but two tablespoons of fat in the pot. Add the garlic cloves and sauté until golden brown, about 1-2 minutes.
- Deglaze the Pot: Add the Dijon mustard and beef stock, then bring the braising liquid to a boil, scraping the bottom of the pot with a wooden spoon to release any browned bits.
- Braise the Chicken: Return the chicken to the pot and top with the sprigs of thyme. Cover and cook on medium-low heat for 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Make the Sauce: Transfer the chicken to a serving platter and cover with foil. Using an immersion blender, puree the garlic and braising liquid until smooth.
- Finish the Sauce: Bring the mixture to a simmer over medium-high heat. Season with salt and pepper to taste. Uncover the chicken and top it with the sauce. Serve immediately.
Notes
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- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
