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Braised Chicken with Tomatoes, Mustard and Brandy
This dish may sound French, but our starting point was the Portuguese classic called frango na púcara, or chicken in a clay pot. For quick and easy weeknight cooking, we opt for boneless, skinless chicken thighs instead of bone-in parts and cook them in a Dutch oven on the stovetop. Cherry tomatoes can be used in place of grape tomatoes, but they tend to be larger, so cut them in half before adding them to the pot. Serve with warm, crusty bread, roasted potatoes or rice.
4
Servings
Tip
Don’t replace the lid after simmering the chicken for 10 minutes and turning the pieces. Uncovered cooking allows the liquid to reduce for richer, more concentrated flavor and consistency.
45 minutes
Ingredients
-
2
pounds boneless, skinless chicken thighs, trimmed and patted dry
-
Kosher salt and ground black pepper
Directions
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01Season the chicken with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and garlic, then cook, stirring occasionally, until softened, 4 to 5 minutes. Add the paprika and cook, stirring until fragrant, about 1 minute.
Pardon the interruption
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July 16, 2022
Quick and easy
My husband loved this recipe. It was quick and simple. The flavors aren’t as strong as some of the other recipes, but it feels like easy comfort food. It’s a good way to use the summer garden tomatoes when they get abundant.
I didn't brown the chicken first, put it in the sauce, decided that couldn't be right, so took it out and browned it and it's fine, but it should be done first before doing the onions I think. Also, liquid should cover the chicken about 1/2 way so it's 1/2 c or so of broth, since there's a typo there.
Hi Lara -
The recipe is correct - the chicken thighs do not get browned before cooking. For boneless, skinless chicken thighs we didn't find that browning added much flavor to the braise and that we could streamline and skip that step. If we were using bone-in, skin-on chicken it would be a different story. Hope that clears it up!
Best,
The Milk Street Team
I’m fortunate to have a local farm that produces wonderful pastured, bone-in, skin-on chicken thighs. Should these be browned before proceeding with the recipe?
Hi Judy -
For this dish, I would probably stick with the boneless, skinless thighs and save the bone-in, skin-on thighs for a recipe where the skin would be a benefit rather than something you would want to remove before eating (the skin will not be crisp after braising). One of our traybakes would be a great use for these skin-on thighs. I am particularly fond of this one - https://www.177milkstreet.com/recipes/garlic-spiced-chicken-potato-traybake - but there are several variations on the website. Good luck!
Best,
The Milk Street Team
Hi Judy -
For this dish, I would probably stick with the boneless, skinless thighs and save the bone-in, skin-on thighs for a recipe where the skin would be a benefit rather than something you would want to remove before eating (the skin will not be crisp after braising). One of our traybakes would be a great use for these skin-on thighs. I am particularly fond of this one - https://www.177milkstreet.com/recipes/garlic-spiced-chicken-potato-traybake - but there are several variations on the website. Good luck!
Best,
The Milk Street Team
I’m fortunate to have a local farm that produces wonderful pastured, bone-in, skin-on chicken thighs. Should these be browned before proceeding with the recipe?
Hi Judy -
For this dish, I would probably stick with the boneless, skinless thighs and save the bone-in, skin-on thighs for a recipe where the skin would be a benefit rather than something you would want to remove before eating (the skin will not be crisp after braising). One of our traybakes would be a great use for these skin-on thighs. I am particularly fond of this one - https://www.177milkstreet.com/recipes/garlic-spiced-chicken-potato-traybake - but there are several variations on the website. Good luck!
Best,
The Milk Street Team
Hi Judy -
For this dish, I would probably stick with the boneless, skinless thighs and save the bone-in, skin-on thighs for a recipe where the skin would be a benefit rather than something you would want to remove before eating (the skin will not be crisp after braising). One of our traybakes would be a great use for these skin-on thighs. I am particularly fond of this one - https://www.177milkstreet.com/recipes/garlic-spiced-chicken-potato-traybake - but there are several variations on the website. Good luck!
Best,
The Milk Street Team
Hi Roxanne -
We haven't tested this recipe with fish but I assume it would work OK. Salmon or a thick, firm whitefish, such as cod, hake or Chilean sea bass would work best. Just keep in mind the timing will be quite different. The fish will cook in about half the time - depending on thickness - as the chicken. This also means the sauce may take longer to thicken. Good luck!
Best,
The Milk Street Team
This is a very good, and very easy, dish. “Mustard” in the title was controversial to me because I like mustard and briny flavors, but this is not universal in my household. Interestingly, this was not the flavor that caught anyone’s attention. It may have been my heavy hand, but one way or the other, everyone tasted the paprika. So the overwhelming take was that this has a Spanish feel...largely because of the paprika. Personally, I love that Catalan flavor of paprika and would add it to just about anything, so I enjoyed this quick and easy French-Catalan-Potuguese dish. Hah! Well done again, Milk Street.
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Is that 1/2 cup chicken broth? I'm sure it is but wanted to make sure.