Dutch Oven Braised Chicken Thighs with White Wine and Garlic

By Sprig Originals ✓ · with credit

Adapted from wellplated.com

Bone-in chicken thighs get a hard sear for crackling skin, then braise in white wine and broth with onion, carrot and a pile of garlic until the meat slips off the bone. One pot, and the pan juices become the sauce.

Ingredients

• 3.5 pounds bone-in, skin-on chicken thighs (about 6 to 8)
• 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon neutral oil such as canola or grapeseed

• 1 large yellow onion, peeled and cut into 1/2-inch dice
• 1 large carrot, scrubbed and cut into 1/2-inch dice
• 6 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon chopped fresh rosemary, thyme, or sage
• 1/4 teaspoon red pepper flakes
• 2/3 cup white wine (or additional low-sodium chicken broth)
• 1 to 2 cups low-sodium chicken broth
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the oven to 450°F and set a rack in a position where your Dutch oven fits comfortably. Pat the chicken thighs very dry with paper towels and season them all over with the salt and pepper.
2. Warm the oil in the Dutch oven over medium-high heat. Lay the thighs in skin-side down, spaced apart so they aren't touching — work in two batches if needed. Leave them alone for about 6 minutes, until the skin is deeply golden and releases easily. There's no need to brown the second side. Move the seared thighs to a plate and repeat with the rest.
3. Drop the heat to medium, add the onion and carrot to the fat in the pot, and cook, stirring now and then, until they start to soften, about 5 minutes.
4. Stir in the garlic, rosemary and red pepper flakes and cook just until fragrant, about 30 seconds.
5. Raise the heat to medium-high and pour in the wine, scraping the bottom of the pot with a wooden spoon to lift the browned bits. Simmer until reduced by about half, roughly 3 minutes.
6. Nestle the chicken back into the pot skin-side up along with any juices from the plate. Pour in enough chicken broth to come halfway up the thighs, leaving the skin above the liquid. Bring to a simmer.
7. Slide the uncovered pot into the oven for 5 minutes at 450°F, then turn the oven down to 325°F and continue baking, still uncovered, for 30 to 35 minutes, until the meat is completely tender and a thin knife slides in with no resistance. Lift the chicken onto a serving platter and spoon the onion and carrot around it with a slotted spoon.
8. Set the pot over high heat and simmer the juices for about 5 minutes, until slightly thickened. Spoon some over the chicken and vegetables, scatter with parsley, and serve hot with the extra sauce on the side for bread or spooning over seconds.

Chef's tips

Nutrition (per serving, estimated)

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