With their tender, juicy meat and rich, delicious flavors, the Dutch Oven braised chicken thighs recipe is a great choice for a cozy, home-cooked meal. Braising is a method of cooking that combines searing and slow cooking to make a dish that is both tasty and impressive. This step-by-step guide will walk you through the Dutch Oven braised chicken thighs recipe and help you learn how to braise so you can make a delicious meal for your family and friends.
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For the Dutch Oven braised chicken thighs recipe start by heating your oven to the right temperature, which will give you the best heat for braising. Next, dry your chicken thighs with paper towels. This will help you get a crispy, golden-brown crust when you sear them. Season the thighs with a lot of salt, pepper, and any herbs and spices you like. Lightly grease a large Dutch oven or oven-safe pan with oil or butter to keep food from sticking. Put your pots and pans on the stove over medium-high heat. Once it’s hot, carefully add the chicken thighs, skin side down, and seasonings. Sear the chicken until the skin turns a beautiful golden brown. This locks in the juices and creates a flavorful base. Turn the chicken thighs over so that they brown evenly on the other side. Then take them out of the pan and set them aside.
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Turn the heat down to medium and cook your choice of aromatic vegetables in the same pan (such as onions, garlic, or shallots). Cook them until they get soft and start to smell good. This will make a delicious base for your braised chicken dish. You can change the taste by adding more herbs, spices, or even tomato paste, depending on your own preferences. Next, clean the pan by adding a small amount of liquid, like chicken broth, wine, or a mix of the two. Scrape up any tasty bits stuck to the bottom of the pan. These will make the braising liquid taste even better.
Place the chicken thighs that have been seared back into the pan on top of the fragrant vegetables. The chicken should be partially submerged in the liquid. This lets the flavors mix and the meat braise evenly. Cover the pan or Dutch oven with a lid that fits tightly or aluminum foil, and put it in an oven that has already been heated. Cook the chicken thighs for the amount of time that the recipe says to. During that time, the braising liquid will soften the meat and add flavor.
Take the pan out of the oven when the chicken thighs are soft and fully cooked. Let the dish sit for a few minutes so the flavors can come together. Serve the braised chicken thighs with the aromatic vegetables and pour the rich, flavorful braising liquid over the top.
By following this Dutch Oven braised chicken thighs recipe, you’ll be able to make a comforting and delicious meal. Enjoy the process of braising and savor the flavors of the Braised Chicken Thighs with your loved ones.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Dutch Oven Braised Chicken Thighs Recipe
1. Tender and Flavorful: The tenderness and flavor of Dutch Oven braised chicken thighs recipes are two of the main reasons why people love them. Braising is a way to cook chicken thighs by first browning them, then cooking them slowly in a flavorful liquid. This method adds flavor to the chicken thighs and makes them very tender, juicy, and moist. The result is a dish that tastes great every time you eat it.
2. Easy to Make: People also like Dutch Oven braised chicken thighs recipes because they are easy to make. All you need is some time, a Dutch oven or a big pot, and a few simple ingredients. Getting ready is easy, and the braising process doesn’t need much attention. With the low and slow method, you can get the chicken thighs ready ahead of time and let them simmer until they are done.
3. Versatile: Dutch Oven braised chicken thighs recipe can be served with a lot of different sides. You can eat them with mashed potatoes, rice, pasta, or a simple green salad. They also go well with vegetables like carrots, mushrooms, and onions. The leftovers can be used to make sandwiches, salads, or soups, which makes it a great choice for meal prepping.
The Dutch Oven braised chicken thighs recipe is a tasty, easy-to-make, and versatile dish that many people love for being tender, tasty, and easy to use. It’s a great choice for a warm and comforting meal that’s great for family dinners or when you have guests over.
How To Make Our Dutch Oven Braised Chicken Thighs Recipe
Ingredients (8 Servings)
8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 cups chicken broth
1/2 cup dry white wine
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F.
2. In a Dutch oven, heat olive oil and butter over medium-high heat.
3. Season chicken thighs with salt and pepper and add them to the Dutch oven skin-side down. Brown them for about 5-6 minutes until golden brown. Then turn them over and brown the other side for an additional 3-4 minutes.
4. Remove the chicken thighs and set them aside. Add onion, garlic, carrots, and celery to the Dutch oven and sauté for about 5-6 minutes until softened.
5. Pour in chicken broth and white wine and stir to scrape the browned bits from the bottom of the pan.
Stir in Dijon mustard and thyme leaves.
6. Return the chicken thighs to the Dutch oven, skin-side up. Cover the Dutch oven with a lid and bake in the oven for about 40-45 minutes until the chicken thighs are cooked through.
Nutritional Information For the Dutch Oven Braised Chicken Thighs Recipe
Calories: 310
Carbohydrates: 6g
Protein: 25g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 143mg
Sodium: 437mg
Potassium: 392mg
Fiber: 1g
Sugar: 2g
Prep Time: 15 minutes
Cooking Time: 40-45 minutes
Pots, Pans, and Cooking Equipment Needed for the Dutch Oven Braised Chicken Thighs Recipe
Dutch oven
Cutting board
Chef’s knife
Wooden spoon or spatula
Measuring cups and spoons
Best Way to Store Leftovers From the Dutch Oven Braised Chicken Thighs Recipe
Allow the chicken and vegetables to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through before serving. Leftovers can also be frozen in a freezer-safe container for up to 2-3 months.
Substitutions For the Dutch Oven Braised Chicken Thighs Recipe
Chicken thighs: You can use bone-in, skin-on chicken breasts or drumsticks instead of chicken thighs.
White wine: You can replace it with chicken broth, apple juice, or white grape juice.
Dijon mustard: Yellow mustard, whole-grain mustard, or spicy mustard can be used instead of Dijon mustard.
Substitutions For the Vegetarian Dutch Oven Braised Chicken Thighs Recipe
Replace chicken thighs with firm tofu, seitan, or mushrooms.
Replace chicken broth with vegetable broth or water.
Instead of butter, use vegan margarine or olive oil.
Use a vegan-friendly substitute for Dijon mustard.
Tips and Tricks For Easier Creation
Pat the chicken thighs dry before seasoning them to ensure a crispy skin.
If you don’t have a Dutch oven, you can use a heavy-bottomed pot or a cast-iron skillet with a lid.
Use leftover chicken and vegetables in soups, stews, or salads.
For extra flavor, add other vegetables such as potatoes, sweet potatoes, or parsnips.
You can double the recipe to serve a larger group or to have leftovers for the next day.
Side Dishes and Desserts For the Dutch Oven Braised Chicken Thighs Recipe
Mashed potatoes
Rice or quinoa
Roasted or steamed vegetables, such as green beans, broccoli, or Brussels sprouts.
Crusty bread or dinner rolls
Salad with a vinaigrette dressing.
How To Serve the Dutch Oven Braised Chicken Thighs Recipe
Remove the Dutch oven from the oven.
Let the chicken thighs and vegetables rest for 5-10 minutes before serving.
Using a slotted spoon, transfer the chicken and vegetables to a serving platter.
Spoon the braising liquid over the chicken and vegetables.
Garnish with fresh herbs such as parsley or thyme if desired.
Serve hot and enjoy!
FAQs About the Dutch Oven Braised Chicken Thighs Recipe
Can I make this Dutch Oven braised chicken thighs recipe with boneless chicken thighs?
Yes, you can use boneless chicken thighs if you prefer. However, bone-in chicken thighs add more flavor to the dish.
What can I substitute for white wine in this recipe?
You can substitute chicken broth, apple juice, or white grape juice for white wine.
Can I make this Dutch Oven braised chicken thighs recipe ahead of time?
Yes, you can prepare the chicken thighs and vegetables ahead of time and refrigerate them until you are ready to bake. Bring the Dutch oven to room temperature before placing it in the oven to bake.
Can I freeze the Dutch Oven braised chicken thighs recipe leftovers?
Yes, you can freeze the leftovers in a freezer-safe container for up to 2-3 months. Reheat in the microwave or oven until heated through before serving.
Can I make this Dutch Oven braised chicken thighs recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by following the same steps but cooking it on low for 6-8 hours or high for 3-4 hours. However, you may need to adjust the amount of liquid used as slow cookers do not allow for evaporation.
Final Thoughts
The first time I made the Dutch Oven braised chicken thighs recipe, I fell in love with it. This dish is a family favorite because the chicken thighs are soft and juicy and the vegetables are tasty.
One reason I liked this recipe was that it was easy to make. I made a delicious and impressive meal for my family with just a few simple ingredients and a Dutch oven. The Dutch Oven braised chicken thighs recipe is easy to follow and doesn’t take much time to prepare, so it’s great for busy weeknights or slow weekends.
This Dutch Oven braised chicken thighs recipe is really special because of the way it is cooked. First, the chicken thighs are browned, and then they are cooked in a flavorful liquid until they are soft and juicy. Because of this, the chicken falls off the bone and the vegetables are full of flavor. The liquid from the braising makes a rich, flavorful sauce that goes well with the chicken and vegetables.
I also like that this recipe can be used in many different ways. You can add different vegetables or herbs to make it taste the way you like. Leftovers can be used to make sandwiches, salads, or soups, which makes it a great choice for meal prep.
I really hope that you try Dutch Oven braised chicken thighs recipe. It’s easy to make, tastes great, and looks impressive. You’ll want to keep it in your collection of recipes. No matter how good of a cook you are, this recipe is sure to be a hit.
Dutch Oven Braised Chicken Thighs Recipe
Equipment
- Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 8 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion diced
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cups chicken broth
- 1/2 cup dry white wine
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- In a Dutch oven, heat olive oil and butter over medium-high heat.
- Season chicken thighs with salt and pepper and add them to the Dutch oven skin-side down. Brown them for about 5-6 minutes until golden brown. Then turn them over and brown the other side for an additional 3-4 minutes.
- Remove the chicken thighs and set them aside. Add onion, garlic, carrots, and celery to the Dutch oven and sauté for about 5-6 minutes until softened.
- Pour in chicken broth and white wine and stir to scrape the browned bits from the bottom of the pan.
- Stir in Dijon mustard and thyme leaves.
- Return the chicken thighs to the Dutch oven, skin-side up. Cover the Dutch oven with a lid and bake in the oven for about 40-45 minutes until the chicken thighs are cooked through.
Notes
Tips and Tricks
Pat the chicken thighs dry before seasoning them to ensure a crispy skin. If you don't have a Dutch oven, you can use a heavy-bottomed pot or a cast-iron skillet with a lid. Use leftover chicken and vegetables in soups, stews, or salads. For extra flavor, add other vegetables such as potatoes, sweet potatoes, or parsnips. You can double the recipe to serve a larger group or to have leftovers for the next day.Nutrition
