The Dutch oven Chicken thighs recipe and lemon sage butter combines tender, flavorful chicken thighs with a rich, citrus-infused sauce to make a refined dish that’s great for special occasions or just to step up your weeknight dinner game. This dish’s mix of salty and sour tastes is sure to impress your guests and leave an impression that will last. Follow this step-by-step guide, and you’ll be able to make a culinary masterpiece in your own kitchen with ease.
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Start the Dutch oven Chicken thighs recipe and lemon sage butter by preheating your oven to the right temperature. This will make sure that your chicken thighs can cook slowly. Use paper towels to dry the chicken thighs so that the outside gets crispy and golden brown. Salt, pepper, and any other herbs and spices you like should be used in large amounts on the chicken thighs. Put a little oil or butter in your Dutch oven to keep it from sticking. Put the Dutch oven on the stove over medium-high heat. Once the pan is hot, carefully put the chicken thighs in with the skin-side down. Sear the thighs until the skin turns a nice golden brown. This locks in the juices and makes the flavor stronger. The chicken thighs should be evenly browned on both sides, so turn them over and remove them from the Dutch oven.
Turn the heat down to medium and cook your choice of aromatic vegetables in the same Dutch oven (such as onions, garlic, or shallots). Cook them until they soften and start to smell good. This will give your dish a flavorful base. Add sage or other herbs that go well with it for a sophisticated and balanced flavor. Pour a small amount of liquid, like chicken broth or white wine, into the Dutch oven to clean it. Any tasty bits stuck to the bottom of the pan should be scraped up gently, as these will make the sauce taste better. Place the chicken thighs that have been seared carefully back into the Dutch oven. Spread them out evenly over the aromatic vegetable base.
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Cover the Dutch oven with its lid and place it carefully in your already-heated oven. Cook the chicken thighs for the recommended amount of time, letting the Dutch oven’s ability to hold and spread heat do its thing. The end result will be tender, moist chicken thighs that taste like the vegetable base. After taking the Dutch oven out of the oven, move the chicken thighs to a serving platter and cover them with foil to keep them warm. Mix butter, lemon juice, and more sage into the cooked aromatics and liquid left in the Dutch oven. Do this over medium heat. Cook the sauce until it gets a little thicker and takes on some of the chicken and herbs’ rich flavors.
Pour the lemon-sage butter sauce over the cooked chicken thighs and make sure every piece is well covered. Add more fresh sage leaves or lemon zest to the dish for an extra touch of sophistication. You can make a delicious and elegant meal that shows how flexible Dutch oven cooking can be with this Dutch oven Chicken thighs recipe and lemon sage butter. This is a delicious dish that you can share with your family and friends.
The Complete Recipe with Ingredients and Step by Step Instructions is Listed Below
3 Reasons People Love the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
1. Delicious Flavor: The flavor of the Dutch oven Chicken thighs recipe is one of the main reasons why people love it. The chicken thighs are cooked to perfection in a Dutch oven. This makes the meat tender and juicy, and the garlic, sage, and lemon flavors really stand out. The butter, lemon juice, and fresh sage in the sauce give this flavorful and filling dish the perfect finishing touch. The way the ingredients work together makes a symphony of flavors that stays with anyone who tries it.
2. Easy Preparation: This Dutch oven Chicken thighs recipe is easy to make, which is another reason why people like it. The chicken thighs can be seasoned and cooked in a Dutch oven in less than an hour, making it a great dish for busy weeknights or special occasions. While the chicken is cooking, the sauce can be made in a separate pan, so there isn’t much time spent getting ready. The recipe only calls for a few simple ingredients, so cooks of all levels can make it. Even though it is easy to make, the end result is a sophisticated and tasty dish that is sure to impress.
3. Versatility: The Dutch oven Chicken thighs recipe and lemon sage butter is very flexible and can be changed to suit different tastes. The recipe is easy to change to meet the needs of people with different diets or tastes. Using gluten-free flour instead of regular flour is one way to make the dish gluten-free. The recipe is also easy to change depending on how many people will be eating it. Because it can be made in so many different ways, it is a great dish for parties or family meals where people have different tastes and preferences. The dish goes well with roasted vegetables, mashed potatoes, or a simple green salad as a side. This makes it a great addition to any meal.
How To Make Our Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Ingredients (8 Servings)
8 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 garlic cloves, minced
1 cup chicken broth
1/2 cup unsalted butter, cut into pieces
1/4 cup lemon juice
2 tbsp all-purpose flour
1 tbsp chopped fresh sage
Instructions
1. Preheat your oven to 375°F.
2. Season the chicken thighs with salt and pepper on both sides.
3. Heat the olive oil in a Dutch oven over medium-high heat.
4. Add the chicken thighs to the pot and cook until browned on both sides, about 3-4 minutes per side.
Remove the chicken from the pot and set it aside.
5. Add the minced garlic to the pot and cook for 1 minute until fragrant.
6. Add the chicken broth to the pot and scrape the bottom of the pot to release any browned bits.
7. Whisk in the flour until smooth.
8. Add the butter, lemon juice, and sage to the pot, stirring until the butter has melted and the sauce is well combined.
9. Return the chicken thighs to the pot, skin side up, and spoon the sauce over the top.
10. Cover the Dutch oven with a lid and bake the chicken in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 165°F.
11. Remove the chicken from the oven and let it rest for a few minutes before serving.
Nutritional Information For the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Calories: 489
Carbohydrates: 4g
Protein: 30g
Fat: 40g
Saturated Fat: 17g
Cholesterol: 194mg
Sodium: 619mg
Potassium: 333mg
Fiber: 0g
Sugar: 1g
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Pots, Pans, and Cooking Equipment Needed for the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Dutch oven or other oven-safe pot with a lid
Measuring cups and spoons
Garlic press (optional)
Whisk
Oven
Best Way to Store Leftovers From the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Allow the Dutch Oven Chicken Thighs with Lemon Sage Butter Sauce to cool to room temperature.
Transfer the chicken and sauce to an airtight container.
Store in the refrigerator for up to 3 days.
Substitutions For the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Chicken thighs: You can use boneless chicken thighs, chicken breasts, or a mix of both.
Chicken broth: You can substitute with vegetable broth or water.
All-purpose flour: You can use gluten-free flour or almond flour instead of all-purpose flour.
Sage: You can use dried sage instead of fresh sage.
Substitutions For the Vegetarian Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Chicken thighs: You can use vegetarian chicken substitutes or tofu as a protein source.
Chicken broth: You can substitute with vegetable broth or water.
Unsalted butter: You can use vegan butter or olive oil instead of unsalted butter.
All-purpose flour: You can use gluten-free flour or almond flour instead of all-purpose flour.
Sage: You can use dried sage instead of fresh sage.
Tips and Tricks For Easier Creation
To save time, you can use pre-minced garlic from the store instead of mincing garlic cloves yourself.
You can use boneless chicken thighs if you prefer.
If you want to add more vegetables to the dish, you can roast some potatoes or carrots in the oven alongside the chicken.
Make sure to whisk the flour into the sauce thoroughly to prevent lumps from forming.
Side Dishes and Desserts For the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Roasted vegetables like carrots or potatoes
Mashed potatoes
Quinoa or couscous
Simple green salad with vinaigrette dressing
Steamed broccoli
How To Serve the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Serve the Dutch Oven Chicken Thighs with Lemon Sage Butter Sauce hot, garnished with chopped fresh parsley.
Serve with your choice of side dishes.
Spoon the sauce over the chicken before serving.
FAQs About the Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Can I use boneless chicken breasts instead of chicken thighs?
Yes, you can use boneless chicken breasts instead of chicken thighs in this recipe. However, the cooking time may vary, and you should check the internal temperature of the chicken breasts to ensure that they are fully cooked.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and reheat it before serving. Keep the sauce in an airtight container in the refrigerator for up to 3 days.
Can I freeze the leftover chicken and sauce?
Yes, you can freeze the leftover chicken and sauce in an airtight container for up to 3 months. Thaw the chicken and sauce in the refrigerator overnight before reheating.
Can I use dried sage instead of fresh sage?
Yes, you can use dried sage instead of fresh sage, but the flavor may be less intense. Use 1 teaspoon of dried sage in place of 1 tablespoon of fresh sage.
Can I use a different type of citrus juice instead of lemon juice?
Yes, you can use lime juice, orange juice, or grapefruit juice instead of lemon juice. However, keep in mind that this may change the flavor profile of the dish.
Final Thoughts
I can’t say enough good things about the Dutch oven Chicken thighs recipe and lemon sage butter. The combination of tender chicken thighs and a savory, buttery sauce with the bright flavors of lemon and sage is nothing short of heaven. Here are a few reasons why you might want to try this recipe:
First of all, the Dutch oven Chicken thighs recipe has really great flavors. The chicken thighs are cooked to perfection in a Dutch oven. The garlic, sage, and lemon flavors seep into the meat, making it tender and juicy. The sauce is made with butter, fresh lemon juice, and fresh sage, and it goes well with the chicken. This dish is a winner in my book because the mix of flavors is both sophisticated and homey.
Second, it’s surprising how easy this recipe is to make. The chicken thighs are seasoned and cooked in a Dutch oven, while the sauce is made in a different pan. The recipe only needs a few simple items and can be made in less than an hour. This makes it a great dish for busy weeknights or special occasions when you want to impress without spending hours in the kitchen.
Lastly, this Dutch oven Chicken thighs recipe and lemon sage butter can be used in a lot of different ways. You can use chicken breasts, chicken thighs without bones, or a combination of the two. You can also change some of the ingredients to suit different tastes or dietary restrictions. This means that everyone at the table can eat a tasty meal that fills them up.
The Dutch oven Chicken thighs recipe is a winner for anyone who likes flavorful, comforting meals that are easy to make. I promise you that you won’t be let down.
Dutch Oven Chicken Thighs Recipe and Lemon Sage Butter
Equipment
- Dutch oven or other oven-safe pot with a lid
- Measuring cups and spoons
- Garlic press (optional)
- whisk
- Oven
Ingredients
- 8 bone-in skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 garlic cloves minced
- 1 cup chicken broth
- 1/2 cup unsalted butter cut into pieces
- 1/4 cup lemon juice
- 2 tbsp all-purpose flour
- 1 tbsp chopped fresh sage
Instructions
- Preheat your oven to 375°F.
- Season the chicken thighs with salt and pepper on both sides.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the chicken thighs to the pot and cook until browned on both sides, about 3-4 minutes per side.
- Remove the chicken from the pot and set it aside.
- Add the minced garlic to the pot and cook for 1 minute until fragrant.
- Add the chicken broth to the pot and scrape the bottom of the pot to release any browned bits.
- Whisk in the flour until smooth.
- Add the butter, lemon juice, and sage to the pot, stirring until the butter has melted and the sauce is well combined.
- Return the chicken thighs to the pot, skin side up, and spoon the sauce over the top.
- Cover the Dutch oven with a lid and bake the chicken in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 165°F.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
