British · intermediate
British Apple And Mustard Braised Chicken Thighs
A comforting British-inspired skillet meal featuring crisp skin chicken thighs braised in a savory chicken stock gravy infused with tart apples, shallots, and whole grain mustard.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat chicken thighs dry with paper towels and season generously with salt and black pepper on both sides.
- 02
Heat olive oil in a deep skillet over medium-high heat and place chicken skin-side down; cook for 6 minutes until deep golden brown and crisp, then flip and cook for 3 minutes before removing to a side plate.
- 03
Reduce heat to medium, add sliced apples and diced shallots to the remaining pan oil, and sauté for 4 minutes until lightly browned and softened.
- 04
Stir whole grain mustard and fresh thyme sprigs into the pan, then pour in halal chicken stock while scraping up any browned bits on the bottom.
- 05
Return chicken thighs to the skillet skin-side up, bring the liquid to a gentle simmer, cover with a lid, and braise for 20 minutes until the internal temperature reaches 74°C (165°F).
- 06
Remove the lid, stir heavy cream into the pan sauce around the chicken, simmer uncovered for 3 minutes until slightly thickened, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Pan Braising
Browning protein in fat over medium-high heat followed by gently simmering in liquid to lock in juices and concentrate flavor.
Notes from the kitchen
- Keep the chicken skin facing up when re-adding to the pan so it stays crispy during braising.
- Granny Smith apples hold their structure well under heat without turning into applesauce.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.