Braised chicken garlic thyme –This one pot chicken meal is cooked to absolute perfection in a flavorful garlic and mustard sauce with potatoes and vegetables.
This chicken is a spin off from this Senegalese garlic and mustard chicken here.
Had excess amount of thyme and decided to throw it in the mix. Always have a bunch in my fridge and seriously love the flavor – it adds some sparkle and brightens up proteins and soups.
First time I made this chicken was without any vegetables or potatoes.
The second time around had a few vegetables laying around and thought it would be more appealing with some vegetables and potatoes in the mix.
Seriously, who doesn’t like one-pot meals? You only dirty one pot although I may love to cook, I really don’t love to clean! Especially on weekdays when you have so much happening.
By the way, most of my chicken recipes involve thighs or legs because they are so dang affordable and don’t require much prep. You can always use whole chicken, like I do sometimes.
For the most part whenever chicken is involve, especially when making stews I like searing the chicken first; it caramelizes the surface of the chicken, which boost the flavor and makes the overall dish pretty darn tasty.
I don’t know about you but flat and boring meals do not rock my boat. For the most part all it takes is an additional 10 minutes and you can easily make a distinction between both.
This recipe requires you use a skillet or oven safe cookware. Here, I used a 12-inch skillet. Also I marinate the chicken before searing. The first time around I used garlic, thyme and paprika. Second time around I went the Cajun route with creole seasoning and generously sprinkled with paprika. Feel free to use your favorite spice blend.
I used about 3- 31/2 pounds of chicken and vegetables together. Switch them up as you please
Enjoy!!!
Braised Thyme , Garlic , Mustard Chicken
Ingredients
Marinate Chicken
- 1 teaspoons garlic
- ½ teaspoons thyme
- White pepper to taste
- 1- 11/2 teaspoon salt adjust to taste I used Cajun seasoning salt
- 2-3 pounds of chicken thighs legs, skin on
- 1 Large Onions Sliced
- 1 Tablespoon minced garlic
- 1 Bay leaf
- 2 -3 Tablespoons mustard
- 2 teaspoons fresh minced thyme
- 1- teaspoon paprika
- 1- pound vegetables baby potatoes, green beans and carrots cut up
- 2 cups or more chicken broth or water.
- ½ teaspoon white pepper
- Salt to taste
- .
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin.
- Season chicken with; garlic, thyme, salt and pepper. You may let it marinate, if you have the time.
- When ready to make, Pre-heat oven to 400 degrees. Place about 1 tablespoon or more of oil in a cast iron, or frying pan.
- Add chicken to the pan and sear for about 3-4 minutes on each side or until slightly browned, it’s going to finish up browning in the oven. Set aside.
- In the same pan, add garlic, onions, thyme, bay leaf and paprika, sauté for about a minute or two
- Add, mustard and about 2 cups chicken broth or water, bring to ta boil. Let it simmer for about 2 minutes. Adjust for seasoning.
- Place the chicken back in the cast iron on top of the thyme mustard sauce, followed by the potatoes and vegetables
- Bake for about 35 -40 minutes until chicken is done and potatoes are tender
- Remove from oven let it cool before serving. You may garnish with parsley.
Tips & Notes:
- Marinate the chicken first before searing. Feel free to use your favorite spice blend.
Nutrition Information:
Trim chicken of excess fat and pat dry with a cloth or paper napkin. Season chicken with; garlic, thyme, salt and pepper. You may let it marinate, if you have the time.
Sear chicken for about 3-5 minutes per side , be careful not to let it burn. When chicken is slightly brown. Remove and set aside.
In the same pan, add garlic, onions, thyme, bay leaf and paprika, sauté for about a minute or two
Add, mustard and about 2 cups chicken broth or water, bring to ta boil. Let it simmer for about 2 minutes. Adjust for seasoning
Place the chicken back in the cast iron on top of the thyme mustard sauce, followed by the potatoes and vegetables
Bake for about 35 -40 minutes until chicken is done and potatoes are tender
Nellie Bakare says
10/15/22 Hello! I am from Louisiana. I cooked this braised chicken recipe and it was really good!The only things I did differently were I used my homemade Cajun seasoning mix to season chicken and sauce instead of salt and pepper, added green bell peppers, and mixed 2 T cornstarch to thicken sauce to make a gravy that was served over rice. I used string beans, Irish potatoes and sweet potatoes for my veggies! I loved this recipe! Thanks for sharing!!
Imma says
Thank you so much, Nellie! It’s great to hear from you. Absolutely you are a great chef to make such adjustments and cook an amazing recipe:)
Betty says
I understand that the chicken skin gets crispy and golden, and that it is delicious. However, due to my family having to watch cholesterol intake, do you believe the flavor will change a great deal by using skinless chicken thighs?
ImmaculateBites says
No it wouldn’t affect the flavor . It’ll work out just fine .
Deborah says
Tried it ,it’s a crowd pleaser. Thank you for sharing the recipe. I
Urban @ Urbanskitchen.com says
May make it tonight or tomorrow. The flavor of this dish is also very versatile to change as well just changing one ingredient for another. I can see a Curry and Harissa version of this dish and both would be awesome. As well can go Peruvian with Ají Amarillo (Yellow/Orange) Pepper sauce which is wildly popular in Peru and would also be great as that’s a great sauce. Just all different optional take on the same basic dish.
Urban @ Urbanskitchen.com says
Made this late last night. Amazed how simple a one pot dish it was. Got to use my big Cast Iron skillet too so that was great. Added in some Red Peppers just because I like to always improvise. But this dish was spanking delicious! This dish is a Big Winner! I don’t like to make same things over by any means always opting to try something different. But when will keep this one and likely keep changing it up for variety.?
I’m going to have to try it in all the other variations eventually I’ve thought of Curry, Coconut Curry, Harissa, Aji Amarillo.
Aram says
hi, will try this tomorrow but have two questions: a) does it go in the oven uncovered? and b) at what temperature?
Thanks
ImmaculateBites says
Hi Aram! Yes it’s un-covered and baked at 350 degrees F
Ginny says
I made this for dinner last night and it turned out simply delicious!!!! Family loved it. I don’t have a cast iron pan so I baked it in a regular 9×13 baking pan and that worked just fine 🙂
ImmaculateBites says
Awesome Ginny!So happy to hear from you. Thanks for the feedback, it’s always appreciated.
Adriana @changingplate says
Another one of your beautiful flavorful recipes! As always looks delicious, Thank you for sharing! X
Chris says
Love 1 pot meals!!! This looks delicious!!
ImmaculateBites says
Thanks Chris!
Bintu | Recipes From A Pantry says
Seriously I am a fan of simple but tasty meals like this one – especially if you can mix and match spices to your taste.
Meghan | Fox and Briar says
Yessss, chicken thighs are the best! Loving this one pot meal, it looks so flavorful!
Mark, CompassandFork says
I really love braised chicken dishes. Such a gentle way to cook and this recipe looks great. Nice photo by the way.
AiPing | Curious Nut says
Yes to everything you say… lazy to wash dishes… browning meat first.. legs and thighs are a must! (My poor hubs.. who cares, right?) Looks so good. Yum yum yum!
Sarah says
This looks absolutely delicious and fairly easy to make…it’s a keeper! Can’t wait to try!
H Jones says
ummmm this is going to be made at my house really soon 🙂 always looking for new recipes with chicken. Also a one pot meal is great too.
ImmaculateBites says
Totally Agree! One pot meals are the BEST!! Less Cleaning.
Cassandra says
Imma,
This recipe is so simple and looks delicious! I have all the ingredients at home already….might give it a try over the weekend!!
ImmaculateBites says
You are going to love this one Cassandra . Please let me know how it works out for you!
Cassandra says
Imma,
I just tried out the recipe and it turned out great! Thanks!
ImmaculateBites says
Cassandra, you are AWESOME!!!!! Thanks!
Anne Marie Meugang says
Bonjour, je suis francophone vivant au Cameroun;je suis parfois aux USA en visite et meme pour les vacances.J’ai beaucoup entendu parlé de vos menus et je suis vraiement impressionée mais mon niveau d’anglais est bas.Je ne sais pas si c’est possible d’avoir les recettes en français.Merçi de votre bonne comprehension
ImmaculateBites says
Merci Anne! Je vais travailler a obtenir la traduction en français a l’ avenir. As tu essayer “google transate”?