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Dutch Oven Braised Chicken Thighs with Root Vegetables and Thyme

Close-up of a single, beautifully browned braised chicken thighs piece served over root vegetables in a rich sauce.
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This Dutch oven braised chicken thighs recipe yields fall off the bone chicken that is tender and flavorful. It is a simple, one-pot comfort food dinner using everyday ingredients.

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 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 celery stalks, chopped
  • 1 pound small potatoes, quartered
  • 1 cup chicken broth
  • 1/2 cup dry white wine (optional)
  • 2 sprigs fresh 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 and sear for 5 to 7 minutes until the skin is golden brown and crisp. Remove the chicken and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, for 5 minutes until the onions soften.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 2 minutes.
  6. Add the chicken broth, potatoes, fresh thyme sprigs, and bay leaf. Stir to combine.
  7. Nestle the seared chicken thighs back into the pot, skin-side up, ensuring the skin is mostly above the liquid.
  8. Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with the lid.
  9. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 45 to 60 minutes, or until the chicken is very tender and cooked through (internal temperature of 165°F or 74°C).
  10. Carefully remove the chicken and vegetables. If the sauce is too thin, place the Dutch oven back on the stovetop over medium-high heat and simmer uncovered until the sauce thickens slightly. Discard the thyme stems and bay leaf.
  11. Serve the braised chicken thighs over the vegetables with the rich sauce spooned over top.

Notes

  • For the crispiest skin, you can remove the chicken from the sauce after braising and place it under the broiler for 2-3 minutes before serving. Watch closely to prevent burning.
  • If you skip the wine, substitute with an equal amount of extra chicken broth and a teaspoon of apple cider vinegar for brightness.
  • This is a great weeknight braised chicken recipe; the total time is manageable for a busy evening.

Nutrition

Find it online: https://frostedfancies.com/braised-chicken-thighs-dutch-oven-root-vegetables/