Dutch Oven Braised Chicken Thighs
Tender, bone-in chicken thighs braised in a Dutch oven with potatoes, smoky bacon, sweet leeks, and a hint of maple syrup. These Dutch oven chicken thighs are a comforting one-pan meal.
Servings: 4 people
Calories: 563kcal
Ingredients
- 1 medium stalk leeks
- 4 large bone-in chicken thighs excess fat trimmed - if they are small, use 5
- Olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 3 strips smoked bacon, diced I use applewood smoked
- 2 small shallots sliced
- 1 tablespoon unsalted butter
- 6 cloves fresh garlic, smashed
- 1 teaspoon mined fresh rosemary and thyme
- 2 tablespoons capers drained
- 1 cup dry white wine I use Sauvignon Blanc
- 1 cup chicken broth
- 1-2 teaspoons maple syrup to taste
- ½ pound baby potatoes halved
- 1 bunch rosemary/thyme about 2 sprigs each, tied with kitchen twine
- Chopped fresh Italian parsley for garnish
Instructions
- Prep and wash leeks: Slice the leek white parts and some of the light green parts. The dark green parts and the top can be discarded, they are too tough to eat. Soak them in a bowl with water to remove any dirt stuck in between the layers (the dirt will float), then drain and pat dry.
- Season chicken thighs: Pat dry the chicken well, then rub with a few drizzles of olive oil, and season generously with garlic powder, ground black pepper, and salt (I use about ¼ teaspoon per thigh).
- Sear: In a 4-quart cast iron braiser, heat olive oil over medium heat. Once the pan is hot, sear the chicken skin side down first. Once golden, they should release somewhat easily - if not, let them sear a little longer. Remove and set aside. Note: Take a quick peek underneath occasionally to ensure it a golden crust is forming.
- Saute bacon, leeks, shallots: Add the diced bacon and cook until the fat renders and the bacon begins to crisp, about 1-2 minutes. Then, melt 1 tablespoon of butter and saute the leeks and shallots until golden and fragrant, about 3 more minutes. Note: If there are any burning spots, deglaze with a little splash of wine or broth.
- Add aromatics: Add in garlic, minced rosemary and thyme, and capers for another 1-2 minutes until fragrant.
- Deglaze and simmer: Stir in white wine and let it reduce by half, scraping up any browned bits. Next, add the chicken broth plus 1 teaspoon maple syrup. Bring to a gentle simmer.
- Braise: Add the halved baby potatoes and season to taste. Then, nestle in the seared chicken thighs skin-side up, as well as the herb bundle. Bring to a low simmer, cover, and braise over medium-low heat for 45 minutes or until the chicken is cooked through and tender.
- Finish: Discard the herb bundle. Drizzle lightly with the remaining 1 teaspoon maple syrup (plus more to taste) and simmer for another 3 minutes for the sweet flavors to come together. Garnish with Italian parsley. Enjoy!
Video
Notes
- If using a lighter, non-cast iron pan, increase the cook time by 15 minutes.
- How to prep leeks: Use only the white and light green parts. Slice them first, then soak in cold water to remove trapped grit.
- Keep the browned bits (fond) in the pan after searing the chicken; they are essential for a rich braising liquid.
- How much liquid to add: The chicken will release plenty of juices as it cooks, so the broth should only be about halfway through.
- Target chicken temperature: For dark meat, the ideal internal temperature is 175-195°F rather than the standard 165°F.
- Make ahead: Make the day before, refrigerate, and reheat the next day. The flavors will be even better!
- Reheating: Avoid the microwave. Reheat gently in a Dutch oven or pan over medium-low heat with a splash of chicken broth and maple syrup.
- Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Chicken: Boneless thighs can be used but will cook faster. Drumsticks also work.
- Leeks: Replace with a sweet yellow onion if unavailable, but skip the shallots if using onions.
- Replace white wine with extra chicken broth plus 1 tablespoon of apple cider vinegar for that acidity.
- Bacon: Applewood smoked bacon is recommended, but any works.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 563kcal | Carbohydrates: 18g | Protein: 28g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 559mg | Potassium: 701mg | Fiber: 2g | Sugar: 3g | Vitamin A: 236IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 2mg