Braised Chicken with Tomatoes, Mustard and Brandy | Christopher Kimball’s Milk Street

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Braised Chicken with Tomatoes, Mustard and Brandy

45 minutes

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

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