Dutch Oven Chicken Thighs

5 from 10 votes

Dutch Oven Chicken Thighs braise in a tomato and white wine sauce filled with fresh vegetables and seasonings. Braised chicken thighs is a true comfort food recipe that will warm you up with a flavorful hug.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Italian

Keyword: braised chicken, dutch oven chicken thughs, easy chicken recipe

Servings:

Calories: 359kcal

Author: Gwynn Galvin

Equipment

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

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.

Nutrition