50+ Irresistible Dutch Oven Braised Chicken Recipes You Need to Try

Dutch oven braised chicken is a true comfort food classic that brings together rich, savory flavors with the convenience of one-pot cooking.

Whether you’re looking for a hearty weeknight dinner, a special Sunday meal, or a dish to impress your guests, braising chicken in a Dutch oven yields tender, flavorful results every time.

The beauty of braised chicken lies in its versatility—by simply changing up the seasonings, vegetables, and liquids, you can transform a humble chicken dish into something truly extraordinary.

In this collection of over 50 Dutch oven braised chicken recipes, you’ll find everything from aromatic herb-infused options to bold, Mediterranean-inspired creations.

This style of cooking locks in all the juiciness of the chicken, while the vegetables and spices infuse the dish with incredible depth.

Whether you enjoy a classic braised chicken with mushrooms, a tangy lemon and olive version, or a spicy smoky paprika rendition, this list will provide you with endless inspiration for your next meal.

50+ Irresistible Dutch Oven Braised Chicken Recipes You Need to Try

With these 50+ Dutch oven braised chicken recipes, you’re now equipped with a treasure trove of mouthwatering options to suit any occasion.

Braising chicken in a Dutch oven is one of the simplest and most satisfying ways to prepare a meal—offering both comfort and sophistication in one pot.

Each recipe brings unique flavors, from hearty and earthy to light and fresh, ensuring that no matter your preferences, there’s a braised chicken recipe here for everyone.

So, roll up your sleeves, grab your Dutch oven, and get ready to cook up a batch of chicken that’s tender, flavorful, and utterly delicious.

With these recipes, you’ll soon be a braising pro, ready to experiment with different ingredients, spices, and cooking methods.

Don’t forget to share your favorite creations and discover even more ways to make the most out of your Dutch oven!

Braised Chicken with Mushrooms and Garlic

This recipe for braised chicken is a hearty and comforting dish featuring tender chicken thighs cooked with earthy mushrooms and rich garlic. The combination of these ingredients creates a deeply flavorful sauce that pairs perfectly with mashed potatoes or crusty bread. It’s a simple yet elegant meal that’s ideal for a cozy dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tsp fresh thyme leaves
• 1 bay leaf
• 1 tbsp butter

Instructions:

1. Preheat your Dutch oven over medium heat. Season the chicken thighs with salt and pepper. Add olive oil to the Dutch oven, then brown the chicken thighs on both sides (about 5 minutes per side). Remove and set aside.
2. In the same Dutch oven, add the chopped onion and cook until soft, about 4 minutes. Add the garlic and mushrooms, and cook for another 3-4 minutes until the mushrooms are softened.
3. Pour in the chicken broth and white wine, scraping up any brown bits from the bottom of the pot. Add the thyme and bay leaf, then return the chicken thighs to the pot, skin-side up.
4. Bring the mixture to a simmer, then cover and transfer the Dutch oven to a preheated oven at 350°F (175°C). Braise the chicken for 45 minutes to 1 hour, until the chicken is tender and fully cooked.
5. Remove the chicken and set it aside. Stir in the butter to enrich the sauce, then taste and adjust seasoning if necessary. Serve the chicken with the mushroom sauce.

This braised chicken with mushrooms and garlic brings together the earthy flavors of mushrooms, the aromatic garlic, and the savory chicken in one pot. The richness of the sauce is what makes this dish special, complementing the natural tenderness of the chicken. Perfect for a casual yet satisfying meal, this dish can be served with anything from mashed potatoes to a side of roasted vegetables.

Braised Chicken with Root Vegetables

This braised chicken with root vegetables is a wholesome and flavorful one-pot meal. The earthy combination of carrots, parsnips, and potatoes cooked alongside succulent chicken creates a deliciously hearty dish that’s perfect for any season. With minimal effort, this dish transforms simple ingredients into a rich, comforting dinner.

Ingredients:

• 4 bone-in chicken breasts or thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 medium carrots, peeled and cut into chunks
• 2 medium parsnips, peeled and cut into chunks
• 2 medium potatoes, peeled and cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1 bay leaf

Instructions:

1. Preheat the oven to 350°F (175°C). Heat olive oil in your Dutch oven over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on all sides for about 5 minutes, then remove from the pot and set aside.
2. In the same pot, add the onion and garlic, sautéing until the onion becomes soft, about 3 minutes. Add the carrots, parsnips, and potatoes, stirring for a few minutes to slightly caramelize the vegetables.
3. Pour in the chicken broth and white wine, scraping up any bits stuck to the pot. Add the rosemary, thyme, and bay leaf. Return the chicken to the pot, placing it on top of the vegetables.
4. Bring the mixture to a simmer. Cover the Dutch oven with a lid and place it in the preheated oven. Braise for 45 minutes to 1 hour, until the chicken is fully cooked and the vegetables are tender.
5. Remove the chicken and vegetables from the pot. Discard the bay leaf and adjust seasoning if needed. Serve the braised chicken with the vegetables, spooning the flavorful sauce over the top.

The richness of this braised chicken with root vegetables lies in the way the flavors meld together during the slow braising process. The vegetables soak up the savory chicken juices, while the chicken becomes melt-in-your-mouth tender. This dish is a satisfying, complete meal that showcases the beauty of simple, seasonal ingredients.

Braised Chicken with Lemon and Olives

This braised chicken with lemon and olives is a vibrant and aromatic dish that blends the zesty freshness of lemon with the briny depth of olives. The tender braised chicken is enveloped in a fragrant, citrus-infused sauce that brightens up the palate. It’s a Mediterranean-inspired dish that’s perfect for impressing guests or enjoying a weeknight dinner.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/2 cup green olives, pitted and halved
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tsp fresh oregano, chopped
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat olive oil in your Dutch oven over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on both sides, about 5 minutes per side. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, cooking for about 3 minutes until softened. Add the lemon slices and olives, cooking for another 2 minutes to release their flavors.
3. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom. Stir in the oregano and red pepper flakes. Return the chicken to the pot, skin-side up.
4. Bring the liquid to a simmer, cover, and place the Dutch oven in a preheated 350°F (175°C) oven. Braise for 45 minutes, until the chicken is fully cooked and tender.
5. Remove the chicken from the pot and set aside. Stir the sauce, taste for seasoning, and adjust with salt or pepper as needed. Serve the braised chicken with the lemon-olive sauce drizzled over the top.

This dish provides a balance of tangy lemon, briny olives, and savory chicken, making it a refreshing yet satisfying braised meal. The chicken becomes tender as it absorbs the aromatic flavors of the Mediterranean, while the sauce is brightened by the lemon and enriched with the depth of the olives. This braised chicken with lemon and olives is an elegant dish that’s perfect for adding a burst of flavor to your dinner table.

Braised Chicken with Tomatoes and Basil

This braised chicken with tomatoes and basil is a vibrant and flavorful dish that combines the sweet acidity of tomatoes with the fragrant aroma of fresh basil. The slow braising process makes the chicken incredibly tender, while the rich tomato sauce is infused with layers of flavor. It’s a perfect dish for any Italian-inspired meal or a cozy dinner at home.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 2 tsp fresh basil, chopped
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set it aside.
2. In the same pot, add the onion and garlic, sautéing until softened, about 3 minutes. Add the cherry tomatoes and cook for another 3 minutes until they begin to release their juices.
3. Pour in the crushed tomatoes and white wine, scraping the bottom of the pot to release any brown bits. Stir in the basil, oregano, and red pepper flakes (if using). Return the chicken to the pot, skin-side up.
4. Bring the mixture to a simmer, cover, and transfer the Dutch oven to the preheated oven. Braise the chicken for 45-50 minutes, until the chicken is tender and fully cooked.
5. Remove the chicken from the pot and stir the sauce. Taste and adjust seasoning as needed. Serve the chicken with the tomato-basil sauce spooned over the top.

The braised chicken with tomatoes and basil is a perfect combination of fresh, vibrant ingredients and slow-cooked comfort. The tomatoes release their juices during the braising process, creating a rich sauce that perfectly complements the tender chicken. This dish is simple to make yet full of depth, offering the comforting flavors of Italian cuisine with a fresh twist.

Braised Chicken with Coconut Milk and Spinach

This braised chicken with coconut milk and spinach is a creamy and comforting dish that offers a slightly exotic flair. The coconut milk provides a rich, velvety sauce, while the spinach adds color and nutrition. It’s a delightful and nourishing meal that’s perfect for a cozy night in or serving guests.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 cups fresh spinach, chopped
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper (optional)

Instructions:

1. Heat olive oil in your Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 4 minutes. Stir in the cumin, turmeric, cinnamon, and cayenne pepper (if using), and cook for 1 minute to toast the spices.
3. Pour in the coconut milk and chicken broth, scraping the bottom of the pot to release any bits. Bring the mixture to a simmer, then return the chicken to the pot, skin-side up.
4. Cover and transfer the pot to a preheated oven at 350°F (175°C). Braise the chicken for 45-50 minutes until tender and fully cooked.
5. In the last 10 minutes of braising, add the chopped spinach to the pot, stirring to wilt. Once the chicken is done, remove it from the pot and stir the sauce, adjusting the seasoning as needed. Serve the chicken with the creamy coconut spinach sauce.

This braised chicken with coconut milk and spinach offers a warming and comforting flavor profile, with the coconut milk creating a creamy base and the spinach adding a touch of freshness. The aromatic spices bring depth to the dish, making it an ideal choice for those craving a rich and flavorful braised chicken meal. Serve this with rice or flatbread to soak up the creamy sauce.

Braised Chicken with Caramelized Onions and Balsamic Vinegar

This braised chicken with caramelized onions and balsamic vinegar is a sweet and savory dish that combines the richness of slowly cooked onions with the tangy depth of balsamic vinegar. The slow braising process ensures that the chicken is juicy and tender, while the sauce becomes wonderfully balanced with a perfect harmony of sweet and sour flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 medium onions, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup balsamic vinegar
• 1 cup chicken broth
• 1 tbsp brown sugar
• 2 tsp fresh thyme, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onions and cook over medium heat, stirring occasionally, until they begin to soften and caramelize, about 15-20 minutes. Add the garlic and cook for an additional 2 minutes.
3. Stir in the balsamic vinegar, chicken broth, brown sugar, and thyme. Bring the mixture to a simmer, scraping up any bits from the bottom of the pot.
4. Return the chicken to the pot, skin-side up, and cover. Transfer the pot to the oven and braise for 45-50 minutes, until the chicken is tender.
5. Remove the chicken from the pot and stir the sauce, adjusting seasoning as needed. Serve the chicken with the caramelized onion and balsamic sauce.

This braised chicken with caramelized onions and balsamic vinegar creates a beautifully balanced dish with layers of sweet, savory, and tangy flavors. The onions melt down into a rich, syrupy sauce, while the balsamic vinegar adds a depth of complexity. This dish pairs wonderfully with mashed potatoes or a simple side of roasted vegetables.

Braised Chicken with Fennel and White Wine

This braised chicken with fennel and white wine is a flavorful and aromatic dish, perfect for those who enjoy the delicate taste of fennel paired with the richness of chicken. The slow braising process allows the fennel to soften and impart a sweet, anise-like flavor to the dish, while the white wine adds acidity and depth, making this a well-rounded and comforting meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 medium fennel bulbs, thinly sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the fennel and onion, cooking until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.
3. Pour in the white wine and chicken broth, scraping the bottom of the pot to release any caramelized bits. Stir in the thyme, bay leaf, and lemon zest.
4. Return the chicken to the pot, skin-side up, then bring the mixture to a simmer. Cover and transfer the Dutch oven to the oven. Braise for 45-50 minutes until the chicken is tender and cooked through.
5. Remove the chicken from the pot and discard the bay leaf. Stir the fennel mixture, adjusting seasoning as needed. Serve the chicken with the braised fennel and sauce spooned over the top.

This braised chicken with fennel and white wine is a lighter, yet flavorful, take on braised dishes. The fennel becomes wonderfully tender and sweet, and its natural anise flavor combines beautifully with the acidity of the wine. The chicken, cooked to perfection, absorbs all these aromatic elements, making for a fresh and satisfying meal.

Braised Chicken with Sweet Potatoes and Cinnamon

This braised chicken with sweet potatoes and cinnamon is a comforting, hearty dish that pairs the natural sweetness of sweet potatoes with warm, aromatic spices like cinnamon and nutmeg. The braising process ensures that the chicken remains moist and tender, while the sweet potatoes become melt-in-your-mouth soft, making this dish an ideal choice for a cozy dinner.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 large sweet potatoes, peeled and cut into chunks
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup chicken broth
• 1/2 cup orange juice
• 2 tbsp maple syrup
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 4 minutes. Add the sweet potatoes, cinnamon, and nutmeg, stirring to combine and lightly toast the spices.
3. Pour in the chicken broth, orange juice, and maple syrup, scraping up any bits from the bottom of the pot. Stir everything together, then return the chicken to the pot, skin-side up.
4. Bring the mixture to a simmer, cover, and transfer the pot to the oven. Braise for 45 minutes to 1 hour until the chicken is cooked through and the sweet potatoes are tender.
5. Remove the chicken and sweet potatoes from the pot, then stir the sauce. Taste and adjust seasoning if needed. Serve the chicken with sweet potatoes and sauce, garnished with fresh parsley.

This braised chicken with sweet potatoes and cinnamon is a perfect balance of savory and sweet. The cinnamon and nutmeg add a comforting warmth, while the orange juice and maple syrup brighten the dish. The chicken remains juicy and flavorful as it absorbs the rich, spiced sauce, making this a satisfying, one-pot meal.

Braised Chicken with Peppers and Paprika

This braised chicken with peppers and paprika is a flavorful dish that combines the sweetness of bell peppers with the smoky, spicy notes of paprika. The chicken is braised in a flavorful sauce that becomes rich and aromatic, creating a dish that’s perfect for a weeknight dinner or a meal with friends and family.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 red bell peppers, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 cup chicken broth
• 1/2 cup diced tomatoes
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onions and garlic, cooking until softened, about 3 minutes. Add the bell peppers and cook for another 4 minutes until they start to soften.
3. Stir in the smoked paprika, sweet paprika, and cumin, cooking for 1 minute to bring out the flavors of the spices.
4. Pour in the chicken broth and diced tomatoes, scraping up any bits from the bottom of the pot. Bring the mixture to a simmer, then return the chicken to the pot, skin-side up.
5. Cover and transfer the Dutch oven to the preheated oven. Braise for 45-50 minutes, until the chicken is cooked through and the peppers are tender.
6. Remove the chicken from the pot and stir the sauce, adjusting seasoning as needed. Serve the chicken with the braised peppers and sauce, garnished with fresh parsley.

This braised chicken with peppers and paprika offers a smoky, savory flavor profile, with the peppers providing a subtle sweetness and the paprika enhancing the depth of the dish. The braising process ensures that the chicken remains juicy, while the sauce becomes rich and aromatic. Serve this dish with rice or couscous to soak up the flavorful sauce.

Braised Chicken with Mushrooms and Thyme

This braised chicken with mushrooms and thyme is a savory, earthy dish that combines the rich umami of mushrooms with the fragrant flavor of fresh thyme. The slow braising process makes the chicken tender and juicy, while the mushrooms absorb the flavors of the broth, creating a deeply satisfying, one-pot meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups cremini or button mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 2 tsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add the onion and garlic, cooking for an additional 3 minutes until softened.
3. Pour in the white wine, scraping the bottom of the pot to release any browned bits. Stir in the chicken broth and thyme, then bring to a simmer.
4. Return the chicken to the pot, skin-side up, then cover and transfer the pot to the preheated oven. Braise for 45-50 minutes, until the chicken is tender and fully cooked.
5. Remove the chicken from the pot, and stir the mushroom sauce. Taste and adjust seasoning if needed. Serve the chicken with the mushroom sauce, garnished with fresh parsley.

This braised chicken with mushrooms and thyme offers a rich, comforting flavor, with the earthy mushrooms pairing perfectly with the fragrant thyme. The wine and chicken broth create a savory sauce that infuses the chicken with depth and moisture. This dish is perfect for a cozy dinner, served with mashed potatoes or crusty bread to soak up the sauce.

Braised Chicken with Lemon, Olives, and Capers

This braised chicken with lemon, olives, and capers brings Mediterranean flavors to your table with its zesty and briny combination. The tangy lemon and briny olives and capers create a vibrant sauce, which braises the chicken to a tender, flavorful finish. It’s a refreshing dish that’s perfect for a lively dinner with bold flavors.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon, sliced
• 1/2 cup green olives, pitted and halved
• 2 tbsp capers, drained
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set it aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes. Stir in the lemon slices, olives, and capers, cooking for another 2 minutes to release their flavors.
3. Pour in the chicken broth and white wine, scraping the bottom of the pot to release any caramelized bits. Stir in the lemon slices and olives, then bring the mixture to a simmer.
4. Return the chicken to the pot, skin-side up, and cover. Transfer the pot to the oven and braise for 45-50 minutes until the chicken is fully cooked and tender.
5. Remove the chicken from the pot and stir the sauce. Taste and adjust seasoning as needed. Serve the chicken with the sauce, garnished with fresh parsley.

This braised chicken with lemon, olives, and capers is bright and flavorful, with the olives and capers adding briny depth and the lemon providing a refreshing zing. The braised chicken absorbs all these vibrant flavors, creating a truly satisfying dish. Serve it with couscous, rice, or roasted vegetables to complement the bold flavors.

Braised Chicken with Carrots and Ginger

This braised chicken with carrots and ginger is a warming dish with a perfect balance of sweet, savory, and spicy flavors. The fresh ginger brings a unique brightness to the dish, while the carrots soften and become sweet, making this a comforting meal that is full of depth and complexity.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 large carrots, peeled and sliced
• 1-inch piece of ginger, peeled and grated
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup orange juice
• 1 tbsp honey
• 1/2 tsp ground turmeric
• 1 tbsp fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set it aside.
2. In the same pot, add the carrots, ginger, onion, and garlic. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the chicken broth, orange juice, honey, and turmeric. Bring to a simmer, scraping up any bits from the bottom of the pot.
4. Return the chicken to the pot, skin-side up, then cover and transfer the Dutch oven to the oven. Braise for 45-50 minutes, until the chicken is fully cooked and the carrots are tender.
5. Remove the chicken from the pot and stir the sauce. Taste and adjust seasoning as needed. Serve the chicken with the carrots and sauce, garnished with fresh cilantro.

This braised chicken with carrots and ginger is a sweet, savory, and aromatic dish that is both comforting and vibrant. The fresh ginger adds a bright kick, while the honey and orange juice balance the flavors with sweetness. The slow braising ensures the chicken is tender and infused with the delicious sauce. Serve this with steamed rice or quinoa to soak up the flavorful sauce.

Braised Chicken with Garlic, Leeks, and Mustard

This braised chicken with garlic, leeks, and mustard is a savory, slightly tangy dish that offers a combination of rich, earthy flavors and a touch of brightness. The leeks become tender and slightly sweet as they cook, while the garlic and mustard create a depth of flavor that infuses the chicken, making it a perfect meal for any season.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 large leeks, cleaned and sliced into rings
• 6 cloves garlic, smashed
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 cup chicken broth
• 1/2 cup dry white wine
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the leeks and garlic, cooking until softened and fragrant, about 5 minutes.
3. Stir in the Dijon and whole-grain mustard, cooking for another minute to toast the mustard seeds. Pour in the chicken broth and white wine, scraping up any bits from the bottom of the pot.
4. Add the fresh thyme and return the chicken to the pot, skin-side up. Bring the mixture to a simmer, cover, and transfer the Dutch oven to the preheated oven.
5. Braise for 45-50 minutes until the chicken is fully cooked and tender.
6. Remove the chicken from the pot and stir the sauce. Taste and adjust seasoning if needed. Serve the chicken with the leek and mustard sauce, garnished with fresh parsley.

This braised chicken with garlic, leeks, and mustard is a rich yet subtly tangy dish. The leeks melt into a sweet, delicate base while the mustard adds just enough sharpness to balance the flavors. The chicken absorbs all of the aromatic goodness, creating a dish that’s hearty, flavorful, and comforting.

Braised Chicken with Tomatoes and Basil

Braised chicken with tomatoes and basil is a classic, fresh Italian-inspired dish. The juicy tomatoes break down during braising, creating a flavorful sauce that perfectly complements the tender chicken. The fresh basil brings an aromatic sweetness to the dish, making it perfect for a light, yet satisfying, meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 pint cherry tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 tbsp fresh oregano, chopped
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes. Add the halved cherry tomatoes, cooking for 5 minutes until they start to release their juices.
3. Pour in the chicken broth and white wine, scraping up any caramelized bits from the bottom of the pot. Stir in the fresh oregano and basil.
4. Return the chicken to the pot, skin-side up, and bring the mixture to a simmer. Cover and transfer the Dutch oven to the oven.
5. Braise for 45-50 minutes, until the chicken is fully cooked and tender.
6. Remove the chicken from the pot and stir in the balsamic vinegar. Taste and adjust seasoning if needed. Serve the chicken with the tomato and basil sauce, garnished with extra fresh basil.

This braised chicken with tomatoes and basil is a vibrant, summery dish. The tomatoes become rich and tangy while the basil brings a fragrant, aromatic lift to the sauce. The chicken, braised in this flavorful mixture, is tender and succulent, making this a simple yet satisfying meal, especially when served over pasta or rice.

Braised Chicken with Roasted Red Peppers and Smoked Paprika

This braised chicken with roasted red peppers and smoked paprika is a dish that’s full of smoky, savory flavors with a hint of sweetness from the roasted peppers. The braising method ensures the chicken absorbs all the spices and flavors, while the peppers add a velvety richness to the sauce.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 roasted red peppers, peeled and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sweet paprika
• 1/2 tsp ground cumin
• 1 cup chicken broth
• 1/2 cup tomato sauce
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 350°F (175°C). Heat olive oil in a Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown the chicken on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes. Stir in the smoked paprika, sweet paprika, and cumin, cooking for 1 minute to bring out the flavors of the spices.
3. Add the roasted red peppers, chicken broth, and tomato sauce. Stir to combine, then return the chicken to the pot, skin-side up. Bring to a simmer.
4. Cover and transfer the Dutch oven to the oven. Braise for 45-50 minutes until the chicken is fully cooked and tender.
5. Remove the chicken from the pot and stir the sauce. Taste and adjust seasoning as needed. Serve the chicken with the roasted red pepper sauce, garnished with fresh parsley.

This braised chicken with roasted red peppers and smoked paprika is a rich, smoky dish that is both savory and slightly sweet. The roasted peppers add depth to the sauce, while the smoked paprika enhances the flavor with its earthy tones. The chicken becomes tender as it absorbs the spices, making this dish perfect for a comforting dinner, best served with rice, couscous, or crusty bread.

Note: More recipes​ are coming soon!