aka don’t panic chicken
These Buttermilk Braised Chicken Thighs are exactly the kind of dinner I want when I want something that feels a little special but requires very little actual effort. But… and I can’t stress this enough… when you make this dish… Don’t Panic!!
I say that, but I know it’s coming… I can already hear it… you’re going to panic. So let’s just be clear…
The buttermilk is going to separate a little. And it’s ok. You’re ok. Those little curds and golden bits are part of the charm of this dish. Yes, that’s what we’ll call it… charm.
Just know this… this chicken is freaking delicious. It is so good I ate a lot of it. A lot. Straight out of the pan.
The chicken starts in a cast iron pan so the skin gets deeply golden and crisp, then it gets nestled into a tangy buttermilk sauce with Dijon, shallots, garlic, thyme and just a little maple syrup. Into the oven it goes, and that’s pretty much it.
What you end up with is tender chicken, crispy skin and a tangy, savoury sauce that’s honestly, insanely good.
my pro tips for making the best ever buttermilk braised chicken thighs
dry the chicken really well: this is the first step to getting properly crisp skin. Pat it thoroughly dry with paper towel before seasoning.
start skin-side down: give the chicken time to develop a deep golden crust before moving it. Don’t poke, prod or flip it early. Leave. It. Alone. Let the pan do its thing.
don’t boil the buttermilk: once the buttermilk goes in, keep the heat low and bring it only to a gentle simmer. A hard boil will encourage it to separate much more aggressively and I know you’re already going to panic about the separation so let’s not make it worse.
don’t cover the chicken skin: keep the skin above the buttermilk so it can stay crisp while the chicken braises underneath. Pouring the sauce over the skin would undo all your excellent crisping work.
Scroll past the recipe if you’re looking for more tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Buttermilk Braised Chicken Thighs with Dijon & Thyme
Ingredients
- 6 bone-in skin-on chicken thighs
- 1½ tsp kosher salt divided
- 1 tsp freshly ground black pepper divided
- 1 Tbsp olive oil
- 2 large shallots thinly sliced
- 3 garlic cloves thinly sliced
- 1/2 cup white wine
- 1 Tbsp grainy Dijon mustard
- 2 cups buttermilk
- 1½ tsp fresh thyme leaves plus more for finishing
- 2 tsp maple syrup
Instructions
- Pat the thighs very dry. Season both sides using 1 tsp salt and ½ tsp pepper.
- Add the thighs, skin side down, to a 10” cast iron pan. Place cold the pan on medium-high heat and cook undisturbed for 7-8 minutes, until the skin is deeply golden and crisp.
- Flip and cook another 2 minutes. Remove the chicken to a plate. If there is a great deal of excess fat, pour some of it off, leaving about 1 Tbsp in the pan.
- Add the shallots and cook for 2–3 minutes until they’re starting to soften. Add the garlic and cook another 30 seconds.
- Add in the wine and simmer to reduce, about 2-3 minutes
- Turn the heat down to low.
- Stir in the Dijon, thyme, and maple syrup. Slowly pour in the buttermilk, stirring gently to combine it with the Dijon and aromatics.
- Add the remaining salt and pepper. Nestle the thighs into the pan skin-side up, with the buttermilk coming about halfway up the chicken. Don’t pour it over the skin.
- Bring it just to a very gentle simmer. Transfer the pan to a 325°F oven, uncovered, for about 35–45 minutes, until the chicken is very tender and is cooked through.
- The buttermilk may separate a little. Don’t panic! That’s normal with heated buttermilk. Remove and serve with crusty bread or mashed potatoes.
recipe substitutions and variations
chicken thighs: bone-in, skin-on thighs are ideal here because the skin gets beautifully crisp and the meat stays tender during the braise. Boneless thighs can work, but the cooking time will be shorter and you won’t get all that crispy deliciousness.
white wine: use a dry white wine such as Sauvignon Blanc, Pinot Grigio or unoaked Chardonnay. You can substitute chicken broth to deglaze the pan if you prefer not to cook with wine.
grainy Dijon: regular Dijon works perfectly well if that’s what you have. Whole-grain mustard just gives the sauce a little more texture and bite.
maple syrup: the small amount of maple syrup isn’t there to make the sauce sweet. It just rounds out the tanginess of the buttermilk and Dijon. Honey works as an easy substitute.
thyme: fresh thyme is especially good here, but 1/2 tsp dried thyme works in a pinch. Fresh rosemary or sage would also work if that’s what you have on hand.
serving suggestions
my way: serve the chicken over some very creamy, very buttery mashed potatoes. I mean… obviously. Spoon the buttermilk-Dijon sauce all over them, put a crispy chicken thigh on top and call it dinner. Make a salad on the side if you must.
make it an easy, cozy, weeknight dinner: add something green and simple alongside… roasted broccoli, green beans or a sharp little salad. You don’t need much else because the chicken and sauce are doing the heavy lifting.
for a dinner party: serve the chicken straight from the cast iron pan with a big bowl of buttery mashed potatoes and some crusty bread for getting every last bit of sauce. This is not a dinner where any sauce will be left behind and dipping and scooping is highly encouraged.
storing leftovers and make-ahead details for these buttermilk braised chicken thighs
to store: refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Store the chicken with some of the sauce around it to keep it moist.
make-ahead: you can make the chicken and sauce a few hours ahead and gently reheat everything over low heat before serving. For the best skin, reheat the chicken uncovered in a 350°F oven so the skin has a chance to crisp up again.
If you’re into this kind of cozy dinner and want to really dig into this vibe may I recommend trying my Sheet Pan Butternut Squash, Halloumi & Butter Beans with White Balsamic Hot Honey, Skillet Pork & Apples with Maple Miso Cream Sauce or Ground Beef Mashed Potatoes – Salisbury Style next? I think you’ll be happy you did.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
