Braised Chicken Thighs & Fall Fruits with ALDI and Brigitte Nguyen

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective substitute.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers a similar flavor profile without alcohol, while chicken broth adds depth without extra cost.

Heat a couple teaspoons of extra virgin olive oil in a hot pan.

Add bone-in chicken thighs with skin removed to the pan and let them brown for about 3-4 minutes undisturbed.

Season the other side of the chicken thighs with salt and black pepper, then flip them over to brown the other side.

Once browned, remove the chicken thighs from the pan and set aside.

In the same pan, add sliced celery and onion, cooking until softened.

Pour in about 1.5 cups of white wine and let it reduce for a bit.

Prepare 1/3 cup each of dried apricots, golden raisins, and cranberries while the wine reduces.

Add about 1.5 cups of chicken broth to the pan, just enough to barely cover the chicken thighs.

Stir in the dried fruit and return the chicken thighs to the pan.

Simmer for about 30 minutes until the chicken is cooked through and tender.

Serve the chicken thighs over a bed of sweet mashed potatoes, ladle the sauce over, and garnish with goat cheese and celery leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary