Dutch Oven Chicken Thighs
1 hr4
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) | |||||
| 450 g baby gold potatoes, halved | Sauté potatoes 3–5 min, remove | ||||
| 120 ml dry white wine | Deglaze with wine, whisk in cream, butter, garlic, mustard & rosemary | ||||
| 120 ml heavy cream | |||||
| 2 tbsp butter | |||||
| 3 cloves garlic, smashed | |||||
| 2 tbsp Dijon mustard | |||||
| 1 rosemary sprig (optional) | |||||
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