Dutch Oven Chicken Thighs braise in a tomato and white wine sauce filled with fresh vegetables and seasonings. A true comfort food recipe that will warm you up with a flavorful hug.
Get your tastebuds ready for tender chicken thighs simmering in the aromatic flavors of a tomato based braising liquid.
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Dutch Oven Chicken Thighs
This Dutch Oven Chicken Thighs recipe is guaranteed to be comforting and satisfying especially on a chilly evening.
Braised chicken thighs do not disappoint and deliver a hearty and flavorful dish perfect for cozy family dinners and special occasions too.
This easy chicken recipe will fill your kitchen with swirls of flavor as it simmers and braises on your stove top.
I love serving this chicken thigh recipe with mashed potatoes and ladling the sauce over both the chicken and potatoes!
You can also serve the chicken and sauce with rice, cauliflower rice, pasta or sweet potatoes.
Prefer chicken legs to thighs? Of course you can make this recipe with chicken legs too and even with chicken legs with the thighs attached as long as they fit in your dutch oven.
Just be sure that the skin is on the chicken pieces because the skin helps to flavor the sauce.
This recipe reminds me of chicken cacciatore but with white wine instead of red wine, and no mushrooms.
And if you love dutch oven recipes be sure to give Dutch Oven Chicken Noodle Soup a try!
So get ready for lots of deliciousness when you make Dutch Oven Chicken Thighs, a one-pot wonder in my eyes!
Check out all the delicious chicken recipes here for you at Swirls!
And here's another chicken thigh recipe that's a favorite in my house!
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How to make braised chicken thighs
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Season the chicken thighs with kosher salt and pepper.
- Place chicken skin-side down in a large Dutch oven and cook, turning once, until browned on both sides with crispy skin, about 5 minutes on each side. Remove the chicken from the dutch oven and set aside.
- In the same dutch oven, cook the onion, carrots, and celery until tender crisp, about 7 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the dutch oven and cook for 1 minute.
- Return the browned chicken thighs to the dutch oven. Add the chicken broth, fresh thyme sprigs, bay leaves, diced tomatoes with their juices, and tomato paste. The liquid should come about halfway up the sides of the chicken thighs.
- Bring to a boil over medium-high heat. Reduce the heat to low and cook, covered, for 30 minutes, or until the chicken is cooked through. Use a meat thermometer to check that the chicken temperature has reached 165F.
- Remove the bay leaves and discard before serving.
- To serve, place a chicken thigh on each plate and spoon the flavorful braising liquid and vegetables over the top. Garnish with chopped fresh parsley.
Swirls of Flavor Recipe Tips
- When opening a can of tomato paste and using just a few tablespoons from the can, measure out the remaining tomato paste in 1 Tablespoon measurements, wrap each tablespoonful in plastic wrap and freeze for another time!
- I recommend using an instant read thermometer to ensure that the chicken is fully cooked through and has reached a temperature of 165F.
- You can make this recipe with boneless skinless chicken thighs but you will have to add oil to the dutch oven before cooking the chicken
Substitutions
- Use chicken stock in place of the chicken broth
- Make this recipe using 1/2 teaspoon dried thyme instead of the sprigs of fresh thyme. Add the dried thyme when cooking the onion, carrots and celery.
- Prefer not to use white wine? Substitute with more chicken broth instead
- Use a heavy-bottomed deep sided skillet with a top in place of the dutch oven
- I used a can of diced tomatoes with garlic and oregano but you can substitute other flavors of canned diced tomatoes
Storage
- Store any leftover chicken and sauce in an airtight container in the refrigerator
- Chicken and sauce will stay fresh for 2-3 days in the refrigerator
- FDA website for food storage guidelines
Equipment
Easy chicken recipes
- Easy Chicken Pot Pie
- Chicken With Fresh Corn Salsa
- Chicken and Dumplings
- Slow Cooker Chicken Enchiladas
- Nashville Hot Chicken Tenders
Ingredients for dutch oven chicken
- skin-on bone-in chicken thighs
- kosher salt
- black pepper
- onion
- carrots
- celery
- garlic
- chicken broth
- white wine
- fresh thyme sprigs
- bay leaves
- canned diced tomatoes
- tomato paste
- fresh parsley
Dutch Oven Chicken Thighs Recipe
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Ingredients
- 6 bone-in skin-on chicken thighs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 onion diced,1 cup
- 2 carrots peeled and diced, 1 cup
- 2 ribs celery diced, 1 cup
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 can (14.5 ounces) diced tomatoes with garlic and oregano
- 2 Tablespoons tomato paste
- Chopped fresh parsley for garnish
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Instructions
- Season the chicken thighs with kosher salt and pepper.
- Place the chicken thighs in a large Dutch oven, skin-side down, and cook until golden brown on both sides, about 5 minutes on each side. Remove the chicken from the dutch oven and set aside.
- In the same dutch oven, cook the onion, carrots, and celery until tender crisp, about 7 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pot and cook for 1 minute.
- Return the browned chicken thighs to the dutch oven. Add the chicken broth, fresh thyme sprigs, bay leaves, diced tomatoes with their juices, and tomato paste. The liquid should come about halfway up the sides of the chicken thighs.
- Bring to a boil. Reduce the heat to low and cook, covered, for 30 minutes, or until the chicken is cooked through. Use an instant read thermometer to check that the chicken temperature has reached 165F.
- Remove the bay leaves and discard before serving.
- To serve, place a chicken thigh on each plate and spoon the flavorful braising liquid and vegetables over the top. Garnish with chopped fresh parsley.
This is such a great recipe. The whole family loved !
So happy to hear that Kim! This is one of my faorite chicken recipe!
Wow! Another chicken dish that many will gonna love and enjoy eating! This looks incredibly delicious! I'll definitely make this at home for the family!
I love how easy this recipe is, and I can't wait to make this for tonight's dinner!