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2. Dutch Oven Braised Chicken Thighs Recipe 1

Dutch Oven Braised Chicken Thighs Recipe

310kcal
5 from 1 vote
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Prep 15 minutes
Cook 45 minutes
Total 1 hour
Combines searing and slow cooking to make a dish that is both tasty and impressive.
Servings 8 Servings
Course Dinner, Main Course
Cuisine American

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

Equipment

  • Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method

  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.
  6. Stir in Dijon mustard and thyme leaves.
  7. 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.

Nutrition

Serving1servingCalories310kcalCarbohydrates6gProtein25gFat20gSaturated Fat6gCholesterol143mgSodium437mgPotassium392mgFiber1gSugar2g

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.

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