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One-Pot Dutch Oven Braised Chicken Thighs with White Wine and Herbs

Close-up of a perfectly cooked braised chicken thighs piece sitting in rich pan sauce, topped with herbs.
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You can make restaurant-quality, fall-off-the-bone tender chicken thighs in one pot. This easy Dutch oven recipe uses simple ingredients to create a rich, savory sauce perfect for a weeknight dinner.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1 cup low-sodium chicken broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  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.
  3. Sear the chicken for 5 to 7 minutes until the skin is deeply golden brown and crisp. Remove the chicken from the pot and set aside, leaving the rendered fat in the Dutch oven.
  4. Reduce the heat to medium. Add the chopped onion to the pot and cook for 5 minutes until softened, scraping up any browned bits from the bottom.
  5. Add the minced garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.
  6. Stir in the Dijon mustard until combined. Pour in the white wine, scraping the bottom of the pot again to release any remaining fond. Let the wine simmer and reduce by half, about 3 minutes.
  7. Return the seared chicken thighs to the Dutch oven, nestling them into the liquid. Add the chicken broth, thyme, and rosemary sprigs. The liquid should come about halfway up the sides of the chicken.
  8. Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with its lid.
  9. Transfer the Dutch oven to a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius). Braise for 40 to 50 minutes, or until the chicken is fork-tender and cooked through.
  10. Carefully remove the chicken thighs from the pot. If you want a thicker sauce, remove the herb sprigs and simmer the sauce on the stovetop over medium heat until it reduces slightly to your desired consistency.
  11. Return the chicken to the sauce briefly to coat. Garnish with fresh parsley before serving over rice or mashed potatoes.

Notes

  • For extra crispy skin, you can briefly place the chicken under the broiler for 1-2 minutes after braising, watching carefully to prevent burning.
  • If you prefer a deeper color, substitute the white wine with a dry red wine for a richer sauce base.
  • This recipe works well with bone-in, skin-on cuts to achieve the best flavor and texture.

Nutrition

Find it online: https://kingscook.com/braised-chicken-thighs-dutch-oven-recipe/