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Easy Dutch Oven Braised Chicken Thighs with Root Vegetables

A single serving of glazed braised chicken thighs surrounded by roasted carrots and potatoes in rich brown sauce.
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Make tender, juicy braised chicken thighs and vegetables in one pot using a Dutch oven. This simple recipe delivers rich, comforting flavor perfect for a weeknight dinner.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 carrots, cut into 1-inch pieces
  • 3 medium potatoes, quartered
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine (optional)
  • 1 teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until the skin is deeply browned, about 5 to 7 minutes. Flip and sear the other side for 2 minutes. Remove the chicken and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the Dutch oven and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it reduce slightly for 2 minutes.
  5. Add the chicken broth, carrots, potatoes, thyme, and bay leaf to the pot. Stir to combine.
  6. Nestle the seared chicken thighs back into the liquid and vegetables, skin-side up, keeping the skin above the liquid as much as possible.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven with the lid.
  8. Transfer the Dutch oven to a preheated oven at 350°F (175°C). Braise for 45 to 60 minutes, or until the chicken is fall-off-the-bone tender and the internal temperature reaches 165°F (74°C).
  9. Remove the bay leaf before serving. Serve the chicken and vegetables directly from the pot with the pan juices spooned over top.

Notes

  • For crispier skin, remove the lid for the last 10 minutes of cooking, watching carefully to prevent burning.
  • You can substitute the white wine with an equal amount of extra chicken broth for an alcohol-free version.
  • This is a great one pot chicken dinner that pairs well with crusty bread for soaking up the sauce.

Nutrition

Find it online: https://dishicious.com/braised-chicken-thighs-easy-dutch-oven-recipe/