TGIF! 🌞 this Aleppo pepper braised chicken

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TGIF! 🌞 this Aleppo pepper braised chicken is a perfect quick meal to throw together tonight so you can focus on sliding into your weekend 💕 serve it with roasted potatoes or veggies or pearl couscous 😋 recipe below 👇

1½ pounds chicken leg quarters or use bone-in, skin-on chicken thighs
1 tablespoon Aleppo pepper see note
1¼ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon extra virgin olive oil
2 cups chicken stock, warmed in the microwave or on the stovetop
2 teaspoons Dijon mustard
2 teaspoons honey
3 sprigs thyme or 1 teaspoon dry thyme
Salt and pepper to taste

Preheat oven to 400°F.
Combine the Aleppo pepper, kosher salt, and black pepper in a small bowl. Pat the chicken dry and rub the Aleppo pepper mixture all over the chicken.

Heat 1 tablespoon olive oil in an ovenproof skillet over medium heat. Once hot, add the chicken, skin-side down, and cook for 4–5 minutes until the skin is browned and crisp. Flip and cook 2–3 minutes more.

Whisk the Dijon mustard and honey into the warm chicken stock.

Pour the sauce around the chicken and bring to a boil. Remove from the heat and transfer to the oven. Bake for 40–45 minutes, uncovered, or until the chicken reaches 165ºF. The liquid should be reduced by about half.

Turn the broiler on. Broil the tops of the chicken to crisp up the skin for about 1–2 minutes. Remove from the oven. Discard the spent thyme sprigs.

Arrange the chicken on a serving platter. Spoon the sauce around the chicken. Serve with roasted vegetables or mashed potatoes. Enjoy!

Notes
If you don’t have Aleppo pepper, use 2½ teaspoons sweet paprika, ½ teaspoon smoked paprika, and a pinch of cayenne pepper.

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