Dutch Oven Chicken Thighs
This easy and reliable Dutch Oven Chicken Thigh recipe is sure to become a staple in your weekly dinner lineup.
Ingredients
- 6 bone-in, skin on chicken thighs (about 2 lbs)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup flour
- 2 tablespoons Unsalted Butter
- 1 tablespoon Olive Oil
- 1 lb baby potatoes halved
- 2 garlic cloves minced
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- Parmesan cheese for serving
- Fresh basil for serving
Instructions
- Preheat the oven to 400F.
- Pat chicken dry. Season both sides with salt and pepper, then lightly coat with flour.
- Heat a Dutch Oven over medium heat. Add butter and olive oil to the skillet. Add chicken, and cook 3-4 minutes per side, until golden brown. Remove chicken and set aside.
- Add potatoes to the Dutch oven and sauté for 5 minutes. Remove potatoes and set aside.
- Add garlic, chicken stock, and heavy cream to the skillet. Stir and bring to a simmer.
- Add chicken and potatoes to the Dutch oven. Bake, covered, for 15 minutes, then uncover and bake for another 15 minutes, until the internal temperature of the chicken reaches 165F and the sauce is thickened.
- Serve with grated parmesan cheese and fresh basil.
Did You Make This Recipe?
Leave a comment below or tag us @tasting.with.tina on Instagram!
