Tender, Braised Chicken Thighs slow-cooked in a rich sauce, then speckled with fresh herbs, sweet carrots, and savory mushrooms, is pure comfort food through and through. Yet, despite its rustic roots--altogether sophisticated!
Consider this chicken dish a double threat in your recipe repertoire: filling and comforting enough for a Sunday supper yet elegant enough for dinner parties and entertaining.
Table of Contents
Why This Recipe Works
Flavor | There is so much flavor going on in this dish. Similar to our braised beef, we let powerhouse ingredients like red wine, fresh herbs, garlic, and Dijon mustard do most of the heavy lifting.
The Braise | Similar to a slow cooker recipe, the braising method (i.e., cooking for hours on a low heat setting partially submerged in a liquid) enables the chicken thighs to slow cook in a savory gravy, absorbing all those amazing flavors and aromatics mentioned above. You can use either a braiser or Dutch oven for this recipe; it just needs to be a heavy-bottomed pan that comes equipped with a lid. You can expect the maximum amount of both flavor and comfort from this braised chicken thigh recipe.
Chicken Thighs | Chicken thighs are prized for their ability to stay extra juicy, moist, and packed with flavor regardless of the cooking method or cuisine. Their just as amazing seared for chicken nachos, baked in saucy goodness in a dish like honey garlic chicken, and particularly stellar in slow cooked dishes like slow cooker chicken and rice, and of course, this one!
One Pan | The beauty of a Dutch oven recipe is that everything goes down in one pan. You start by building flavor by searing chicken; then the vegetables take a turn in all that schmaltz left behind. And then everything gets combined in one pan and cooks together. The flavors meld and gravy makes itself, just like in our Dutch oven pot roast.
Braised Chicken Ingredients
Chicken Thighs | We use bone-in, skin-on chicken thighs for this recipe. The bone slows down the cooking process slightly, meaning your chicken has more time to is can spend braising, which means it has more time to soak up all those delicious flavors in the sauce.
Oil | A key factor in the rich flavor of this Dutch oven recipe is the sear before the braise. It's best to use a flavorless oil with a high smoke point, such as avocado or canola oil rather than olive oil.
Seasoning | For the chicken seasoning, you'll need Kosher salt, black pepper, garlic powder, onion powder, paprika, and oregano. In addition to dried spices, you'll use fresh herbs like thyme and rosemary to enhance the savory depth of flavor.
Vegetables | Onions and garlic provide aromatics, while the sweetness of the carrots combined with the umami of the mushrooms adds both balance and complexity to the flavor profile of the dish. Not to mention, extra hearty vibes.
All-Purpose Flour | This ingredient acts as the thickener for the gravy, ensuring it reaches the desired consistency.
How to Make Braised Chicken Thighs
Preheat the oven to 325°F and have ready a 4-6-quart Dutch oven or braiser.
Prep the Chicken | Place chicken on a work surface and pat excess moisture away with a paper towel. Mix
Season the Chicken | Combine Kosher salt, black pepper, garlic powder, onion powder, paprika, and oregano in a small bowl. Drizzle the chicken with oil, sprinkle over the spices, and rub all over to adhere.
Sear | Add oil to a Dutch oven over medium-high heat. Once the oil has come to temperature, place chicken in a single layer, skin-side down, searing in batches as necessary. Sear for about 2-3 minutes, then flip and sear for 2 minutes more. Remove the chicken from the Dutch oven and set aside on a plate.
Add Vegetables | Add carrots and onion to the Dutch oven and stir to coat in oil and pan juices. Cover and cook for about 4-5 minutes. Remove lid, add garlic, and stir for about 1 minute more.
Add Flour, Wine, + Broth | Add the flour and stir to coat. Add the red wine and stir until completely incorporated. Add the broth about a ½ cup at a time, stirring well after each addition.
Add Dijon + Seasonings + Chicken | Next, add the Dijon mustard, followed by the Kosher salt and black pepper. Add the herbs, the chicken, and any juices that accumulated on the plate.
Cook | Cover and place in the oven for 45 minutes.
Add Mushrooms | Remove from the oven, add the mushrooms, and push down with a cooking utensil to submerge under liquid. Return to the oven and cook 45 minutes more.
Garnish, Serve, + Enjoy! After the cooking time is up, garnish with parsley or fresh herbs, if desired. Allow to cool slightly and enjoy!
What to Serve with Braised Chicken
Serve this over polenta or mashed potatoes for a carby base.
Or opt for another carby side like a baguette or French bread for soaking up the gravy.
A classic salad on the side for a pop of freshness is always a good choice, and some of our favorites are a house salad, Caesar, or wedge.
3 More Chicken Thigh Recipes You'll Love
Braised Chicken Thighs
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 3 teaspoons Kosher salt separated
- 2 teaspoons black pepper separated
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 3 tablespoons avocado or canola oil separated
- 4 large carrots sliced at a ½” bias
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup bold red wine
- 1 ½ cups unsalted or low-sodium beef broth
- 2 tablespoons Dijon mustard preferably coarse ground
- 3 fresh sprigs each of both rosemary and thyme
- 8 ounces crimini or baby bella mushrooms wiped clean and halved
- 3 tablespoons fresh chopped parsley for garnish, if desired
Instructions
- Preheat the oven to 325°F and have ready a 4-6 quart Dutch oven or braiser. Place chicken on a work surface and pat excess moisture away with paper towel. Mix 2 teaspoons Kosher salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and oregano in a small bowl. Drizzle chicken with 1 tablespoon of oil, sprinkle over the spices, and rub all over to adhere.
- Add 2 tablespoons of oil to a Dutch oven over medium-high heat. Once the oil has come to temperature, place chicken in a single layer, skin side down, searing in batches as necessary. Sear for about 2-3 minutes, then flip and sear 2 minutes more. Remove chicken from the Dutch oven and set aside on plate.
- Add carrots and onion to the Dutch oven and stir to coat in oil and pan juices. Cover and cook for about 4-5 minutes. Remove lid, add garlic, and stir for about 1 minute more.
- Add the flour and stir to coat. Add the red wine and stir until completely incorporated. Add the broth about a ½ cup at a time, stirring well after each addition. Next, add the Dijon mustard, followed by 1 teaspoon Kosher salt and 1 teaspoon black pepper. Add the herbs, followed by the chicken and any juices accumulated in the plate.
- Cover and place in the oven for 45 minutes. Remove from the oven, add the mushrooms, and push down with a cooking utensil to submerge under liquid. Return to the oven and cook 45 minutes more.
- After the cooking time is up, garnish with parsley or fresh herbs, if desired. Allow to cool slightly and enjoy!
Nutrition
Kelly says
We loved this recipe!!