Apple Dijon Braised Chicken Thighs To Cozy Up For Fall?

Hello friends!

I am currently writing this review while the sound of rain is pattering against the windows. There’s a chill in the air–it’s the perfect time to be bundled up in a blanket with a warm drink. Frankly, it’s a great time to smell a cozy meal cooking in the oven.

Apples, especially baked apples, just scream cozy to me. So when I came across this recipe for Apple Dijon Braised Chicken Thighs, I simply had to give it a try.

Today’s recipe is by Ahead of Thyme and you can find the recipe right -> here!

Layers Of Flavor With Braising

I absolutely love any recipe that calls for braising protein. It fills the home with a great aroma and ensures that the protein will be tender. When it comes to a braised meat recipe, this one can certainly be done during the week as it is chicken, so it doesn’t take quite as long to get to that desired tenderness. If it was beef or pork–I’d save it for a slow-cooker or perhaps the weekend altogether.

So, because this is chicken, we can go ahead and make this any day of the week. This recipe starts off with prepping your chicken for a quick sear to brown it on each side. Once you get that desired color, you will begin building up the flavor.

My recommendation is to either have everything prepped from the start, or get things slices, diced, and grated while the chicken is cooking. Once the chicken is all done, you’ll be able to keep going with the next instructions.

Seasoning The Braising Liquid For The Apple Dijon Braised Chicken

Onion, garlic, carrot, apple…that helps you get a good start for flavor. Then you add the potato, dijon mustard, and soy sauce. Then you bring the chicken back into the party and you top it off with…water.

A few thoughts here. My final plate looked appealing, but I have to say it lacked something. I thought about it first, had another taste, and I think it’s…salt. Unfortunately, the rich flavor I was hoping for, just wasn’t there.

My main issue here was that the sauce was under-seasoned. Despite simmering on the stovetop and then in the oven for nearly an hour. When you’d get a spoonful, you’d have to get a bit of apple or carrot in order to get that delightful flavor. I honestly ended up adding in a Japanese BBQ sauce (it’s on the thinner side with notes of soy sauce flavor) and it just brought up the flavor of the sauce to what I wanted it to be.

Recommended Changes For This Recipe

While this recipe for braised chicken thighs is very easy to make and it makes for a great dish that you can throw together for weeknight meal–I would absolutely change a few things up.

This recipe does not specify what potatoes to use, so I tried to follow the images and used a russet. Next time I’d probably use the small yellow potatoes or better yet–sweet potatoes. I feel like that touch of sweetness would help the sauce overall.

For the sauce, I’d probably add in a bit more soy sauce (by bit, I mean, like 1 more tablespoon) or even just some more salt and pepper. Season and taste along the way, because unfortunately the time in the oven did not enhance the flavor. Additionally, rather than using water, I’d swap in chicken broth. It’s another layer of flavor rather than just depending on water to embrace the other ingredients.

And in terms of cooking? I’d probably focus on getting the flavor of the sauce down first before adding the chicken back into the pan for the final cook in the oven. Once the pan is out of the oven, you can always taste the sauce for final seasoning as well as thickness.

Grey’s Grade:3.5/5

I’ve been thinking about this recipe quite a bit. I have to admit it has not been my favorite this week. I’ve reviewed the steps I followed, and yet it just…didn’t satisfy. Do I see its potential? Absolutely. I feel that the only thing that was missing from this recipe is seasoning, honestly. But I feel it goes beyond just salt and pepper.

I would recommend that you give this recipe a try as long as you remember to taste along the way and to consider changing the potato you use and use chicken broth instead of just plain water. I truly think it will make a difference.

Would I make this again? Certainly. I think the idea of chicken braised in an apple dijon sauce makes sense, but it definitely needs to be heartier than it is just based off following this recipe.

What are some of your Fall favorites to make?

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