Braised Chicken with Tomatoes, Mustard and Brandy

• servings: 4 servings
• total time: 45 minutes

Ingredients

2 pounds boneless, skinless chicken thighs, trimmed and patted dry

Kosher salt and ground black pepper

2 tablespoons extra-virgin olive oil

1 small yellow onion, halved and thinly sliced

6 medium garlic cloves, smashed and peeled

2 teaspoons smoked paprika

2 tablespoons dijon mustard

⅓ cup brandy

1 pint grape tomatoes

½ cup low-sodium chicken broth

1 tablespoon chopped fresh flat-leaf parsley

Directions

Season 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.

Add the mustard and brandy, then cook, scraping up any browned bits, until slightly reduced, about 30 seconds. Stir in the tomatoes and broth, then nestle the chicken in the liquid. Bring to a simmer, reduce to medium-low, cover and cook for 10 minutes. Using tongs, flip the chicken and simmer, uncovered, until a skewer inserted into the chicken meets no resistance, another 5 to 8 minutes.

Transfer the chicken to a serving dish and tent with foil. Bring the braising liquid to a simmer over medium-high and cook, stirring often, until thickened and the tomatoes have softened, 5 to 8 minutes. Taste and season with salt and pepper. Spoon the mixture over the chicken and sprinkle with the parsley.