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Dutch Oven Braised Chicken Thighs with Root Vegetables

A close-up of a single serving of braised chicken thighs with crispy skin, served over carrots and potatoes in rich brown sauce.
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Make this easy, one-pot Dutch oven braised chicken thighs recipe for a comforting dinner. The chicken becomes fall off the bone tender with a rich gravy, paired with simple root vegetables.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup dry white wine or extra broth
  • 2 tablespoons all-purpose flour
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 pound small potatoes, quartered
  • 1 teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot oil. Sear for 5 to 7 minutes until the skin is golden brown and crisp. 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 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth and white wine (or extra broth), scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  6. Return the seared chicken thighs to the Dutch oven, nestling them into the liquid. Add the carrots, potatoes, thyme, and bay leaf. The liquid should mostly cover the vegetables.
  7. Cover the Dutch oven tightly with the lid. Transfer the pot to a preheated oven at 325 degrees Fahrenheit.
  8. Braise for 1 hour and 15 minutes, or until the chicken is very tender and reaches an internal temperature of 165 degrees Fahrenheit.
  9. Remove the bay leaf before serving. Taste the sauce and adjust seasoning if needed. Serve the chicken and vegetables directly from the pot with the rich flavor chicken thighs gravy.

Notes

  • For extra crispy skin, remove the chicken from the pot after braising, place on a baking sheet, and broil for 2-3 minutes, watching closely to prevent burning.
  • This recipe works well as a one pot chicken thigh dinner, serving it over rice or egg noodles helps soak up the sauce.
  • If you prefer a thicker sauce, remove the chicken and vegetables, bring the remaining liquid to a boil on the stovetop, and let it reduce until it coats the back of a spoon.

Nutrition

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