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Ultimate Crispy Skin Dutch Oven Braised Chicken Thighs with Root Vegetables

A single serving of braised chicken thighs with crispy skin, served alongside roasted potatoes and carrots in a savory sauce.
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This recipe delivers fall-off-the-bone tender chicken thighs with a secret to achieving crispy skin, all cooked in one Dutch oven with hearty root vegetables for a satisfying comfort food dinner.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup dry white wine or extra broth
  • 1 tablespoon fresh thyme leaves
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 pound small potatoes (like Yukon Gold), quartered
  • 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

  1. Pat the chicken thighs completely dry with paper towels. This step is key for crispy skin. Season the chicken all over with salt, pepper, and paprika.
  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, working in batches if necessary to avoid crowding the pot. Sear for 6 to 8 minutes until the skin is deep 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 to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the white wine (or extra broth) and scrape up any browned bits stuck to the bottom of the pot. Let it simmer for 2 minutes.
  5. Stir in the chicken broth and fresh thyme leaves. Bring the liquid to a gentle simmer.
  6. Nestle the seared chicken thighs back into the Dutch oven, skin-side up, ensuring the skin remains above the liquid as much as possible. Arrange the carrots and potatoes around the chicken.
  7. Cover the Dutch oven tightly with the lid and transfer it to a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius). Braise for 45 to 60 minutes, or until the chicken is fall-off-the-bone tender and the vegetables are soft.
  8. Carefully remove the chicken and vegetables from the pot and set them aside, keeping them warm.
  9. If you desire a thicker sauce, place the Dutch oven back on the stovetop over medium heat. In a small bowl, whisk the flour with 2 tablespoons of cold water to create a slurry. Whisk the slurry into the simmering liquid and cook for 2 to 3 minutes until the sauce thickens slightly.
  10. Return the chicken and vegetables to the pot, spooning the sauce over them. Serve immediately for a juicy chicken thighs dinner.

Notes

  • For the crispiest skin, avoid submerging the skin in the braising liquid once you return the chicken to the pot.
  • If you do not have a Dutch oven, you can use a heavy-bottomed oven-safe pot with a tight-fitting lid.
  • This recipe works well as a one pot chicken meal, requiring minimal cleanup.

Nutrition

Find it online: https://gourmetgaze.com/braised-chicken-thighs-crispy-skin-dutch-oven/