I just recently launched a new holiday recipe series dropping on Sundays throughout November and December. It’s called “nourish & celebrate” and each dish will be a simple, yet festive meal that is simple enough to execute on a weekday, but delicious enough to impress guests. Plus, they are made with nourishing ingredients and use minimal dishes. It’s a huge win-win. This braised chicken with persimmons may be my favorite of them all. It’s so simple yet so elevated and could be the *perfect” main course for an intimate thanksgiving this year.
the inspiration:
This Braised Chicken with Persimmons was inspired by a summer dish made with braised chicken and stone fruit and I wanted to do the same thing with persimmons. They are an under utilized autumn and winter fruit, in my opinion, and get so complex and jammy in this dish. It’s the perfect accompaniment to the savory chicken, apple cider vinegar and dijon in the simple pan sauce. Make this one and let the ingredients do the talking…
braised chicken ingredients:
here is the ingredient line up…
- chicken thighs: I use boneless skinless in this recipe for ease.
- persimmons: the star of the show! opt for firm but not hard persimmons so they will keep their shape but still have flavor.
- spice rub: paprika, herbs from Provence, mineral salt and pepper form the spice rub to season the chicken.
- aromatics: shallots, garlic and fresh thyme add depth and complexity to the dish.
- chicken bone broth: adds an extra boost of protein and forms the sauce. this is my favorite brand.
- dijon: adds sharpness and depth to the sauce.
- apple cider vinegar: brightens the sauce.
- maple syrup: balances the sauce.
how to make:
this recipe is very simple to make. begin by drying the chicken thighs and tossing them with the spices. next, sear the chicken thighs until nice and browned and set aside.
To the empty pan with fat and juices, add the shallots, thyme leaves and persimmons followed by remaining ingredients to form the pan sauce. you’ll then nestle the chicken back in and bring liquid to a simmer.
chicken will braise covered on the stovetop to cook through, and then uncovered in the oven to brown the tops and finish reducing the sauce. Scatter fresh thyme leaves atop and serve. This dish would be delicious served with herb roasted or mashed potatoes.
menu ideas:
this braised chicken with persimmons can be dressed up or down for various occasions…
- weeknight family dinner: serve braise alongside roasted herb potatoes.
- couples dinner party: serve braise alongside garlic mashed potatoes and a simply dressed arugula salad.
- sunday supper: serve braise alongside a potato gratin with roasted brussels sprouts.
Braised Chicken with Persimmons
Ingredients
- 12 boneless skinless chicken thighs 2 packs
- 1.5 teaspoons mineral salt
- 1 teaspoon paprika
- 1 teaspoon herbs de provence
- 30 turns of freshly-cracked black pepper
- 1 teaspoon olive oil
- 3 shallots sliced thinly
- 1 Tablespoon fresh thyme leaves plus more to garnish
- 2 cups sliced persimmons sliced in thick wedges
- 3 garlic cloves minced
- 1 tablespoon apple cider vinegar
- 3/4 cup chicken bone broth
- 1 teaspoon Dijon mustard
- Splash of maple syrup
Instructions
- Dry the chicken thighs very well on a sheet pan and toss with salt, paprika, herbs de Provence and black pepper rubbing all over sides uniformly. Preheat oven to 425 degrees.
- Preheat a large 12-14 inch saute pan with a lip over medium-high heat for a 3-4 minutes and add olive oil. Sear chicken thighs until browned, 2-3 minutes per side, then transfer back to sheet pan. Turn heat to medium.
- To the empty pan with fat and juices, add the shallots, thyme leaves and persimmons with a sprinkling of mineral salt and more freshly-cracked black pepper. Saute over medium heat until lightly browned. Stir in garlic, apple cider vinegar, broth, dijon and maple syrup. Nestle chicken thighs back in the pan and carefully nestle the wedges of stone fruit atop.
- Cover with the lid and simmer over medium-low until the sauce reduces and the chicken is fork tender, 22-28 minutes. Uncover then add to the top oven rack for an additional 10-12 minutes to reduce sauce further.
- Scatter fresh thyme leaves atop and serve. This dish would be delicious served with roasted or mashed potatoes.
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