Dutch Oven Braised Chicken Thighs

These Dutch Oven Braised Chicken Thighs is an all-time favorite! Braising in a Dutch oven makes all the difference. It holds heat well, so you get a great sear to start, along with juicy, fall-off-the-bone tender chicken.

In this braised chicken recipe, I like using leeks here because they add a subtle sweetness that pairs beautifully with the potatoes, smoky bacon, and briny capers.

My Favorite Way to Braise Chicken Thighs

Cast iron does it all! It’s great searing and for braising over low steady, even heat. I use it for everything from my Dutch Oven Roast Chicken to my Cast Iron Skillet Chicken Thighs.

For this Dutch oven chicken thighs recipe, that same heat superiority gives you a solid sear up front, which builds depth, then it gently braises so that the fat renders.

The flavors in these braised chicken thighs are layered from the sweetness of the leeks and maple syrup and smoky bacon. A few tips:

• 4-quart enameled braiser: The wide base lets the chicken cook in a single layer for better, more even braising.
• Get a good sear! Even though the chicken skin won’t stay crispy, searing creates flavorful browned bits in the pot that enrich the braising liquid.

With this easy chicken thighs recipe, you get that slow-cooked flavor in just over an hour, all on the stovetop. No need to braise for hours.

Ingredient Notes

• Chicken thighs: I like to use bone-in chicken thighs because they stay juicy and pack extra flavor since it’s dark meat.
• Seasoning for the chicken: Garlic powder, salt, pepper.
• Leeks: I use them around this time of year! They are much milder and sweeter than onions, and have a little bit of a pleasant bite.
• Capers: My secret ingredient! These briny capers act like little bursts of salt and vinegar for extra flavor and acidity.
• Baby potatoes: Cut them in half, so they soak up all the juices better.
• Smoked bacon: I use applewood smoked. Gives such a smoky and salty richness that is unbeatable.
• Dry white wine and chicken broth: Wine is used to deglaze and add depth, and chicken broth is the main liquid base for the braise.
• Maple syrup: Highly recommended! It balances all the savory flavors and brings out the natural sweetness of the leeks.
• Aromatics: Shallots. garlic, rosemary, thyme.
• Other: Olive oil, unsalted butter.

As always, quantities are listed in the recipe card down below.

Step 1 | Prep and wash leeks

Slice the white and light green parts of the leek, discarding the tough dark green parts. Soak in water to remove any grit, it will float to the surface. Drain and pat dry.

Step 2 | Season and sear chicken

Pat the chicken dry thoroughly, then season with a few drizzles of olive oil, garlic powder, salt and pepper on both sides.

Heat olive oil in a 4-quart cast iron braiser over medium-high heat. Sear the chicken skin-side down first and let it cook undisturbed until a golden brown crust forms. Once ready, it should release easily, then flip and sear the other side. Remove and set aside. Do not wipe the skillet clean, you want all those brown bits for the next step.

Tip: To get a good sear, pat dry the chicken well beforehand.

Step 3 | Build the flavor base

Reduce heat to medium and cook the diced bacon until the fat renders and it starts to crisp. Add a little splash of wine (or broth) for an initial deglaze.

Then, melt butter and sauté the leeks and shallots until softened and lightly golden, about 5 minutes. Then, add minced garlic, fresh herbs, and capers, for another 1-2 minutes until fragrant.

Step 4 | Deglaze and add liquid

Pour in the white wine, scraping up any browned bits from the pan. Simmer and let it reduce by half. Then pour in chicken broth and bring to a simmer.

Step 5 | Braise and finish

Add potatoes and season to taste. Nestle in the seared chicken thighs and herb bundle. The chicken should be halfway covered in liquid. Bring to a low simmer, then cover and braise on the stovetop over medium-low heat for 45 minutes, or until the chicken is tender.

Once ready, drizzle with maple syrup and simmer for another 3 minutes for the sweet flavors to come together. Garnish your braised chicken thighs with Italian parsley.

Pro tip: The bacon and capers already add salty flavors, so season lightly to taste.

Which Dutch Oven Braiser to Use

When it comes to braising, I always reach for my Staub 4-quart enameled cast iron braiser. Not only is it beautiful (I have the “Basil” color, which is a dark green). Another popular one, which I also have, is this Lodge 3.6-quart braiser – it’s great!

If you don’t have cast iron, any braiser or deep pan will work, but plan to cook an extra 15 minutes since lighter pans don’t hold heat as well.

Make Ahead, Reheating and Freezing

• Make ahead: I think these braised chicken thighs taste even better the next day, as they soak in the juices all night. Once cooled, store in an airtight container and refrigerate overnight.
• Reheating: I try to avoid the microwave since the chicken can become rubbery. Reheat gently in a Dutch oven or pan with a splash of chicken broth and maple syrup over medium-low what.
• Freezing: Freeze in freezer-friendly containers for up to 3 months. Thaw in the fridge overnight before reheating as directed.

What to Serve with Chicken Thighs

While these Dutch oven braised chicken thighs are a complete one pan meal with potatoes and leeks, I serve with extra starch to soak up the sauce.

Rice or noodles: Garlic Butter Rice or Buttered Egg Noodles both make excellent sides for saucy braised chicken dishes.

Greens: Roasted Parmesan Broccoli or our house salad recipe to lighten up the meal. In the spring, I like to make my Fresh Spring Salad!

Bread: A warm piece of baguette or ciabatta is wonderful to soak up all the juices.

More Dutch Oven Recipes

Love cooking with chicken thighs? Try these:

• Lemon Miso Chicken Thighs
• Crockpot Chicken Thighs
• Skillet Chicken Thighs
• Classic Chicken Stew
• Hawaiian Huli Huli Chicken