Dutch Oven Chicken Thighs

1 hr

Bone-in chicken thighs and potatoes braised in a creamy Dijon and white wine sauce, finished in the oven.

prepPreheat oven to 425°F / 220°C
1 tsp garlic powder	Season chicken thighs on both sides	Sear chicken in oil 3–5 min per side, remove	Return chicken & potatoes to sauce	Bake covered 425°F / 220°C, 20 min	Uncover, bake 10–15 min until 165°F / 74°C
1 tsp Italian seasoning
1 tsp onion powder
1.5–2 lb / 680–900 g bone-in chicken thighs (about 6)
2 tbsp olive oil (or as needed)
1 lb / 450 g baby gold potatoes, halved	Sauté potatoes 3–5 min, remove
1/2 cup / 120 ml dry white wine	Deglaze with wine, whisk in cream, butter, garlic, mustard & rosemary
1/2 cup / 120 ml heavy cream
2 tbsp butter
3 cloves garlic, smashed
2 tbsp Dijon mustard
1 rosemary sprig (optional)

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.