These Braised Chicken Thighs are quick to make and finger-lickin’ delicious! Cooked in a Dutch oven in a flavor-packed braise of wine, soy and ginger until ultra tender, sticky and irresistible. Low-carb / Keto friendly.
You will also love my Hearty Dutch Oven Beef Stew
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I love making one-pot meals and love them twice as much when they are so quick to put dinner on the table! Cooking chicken thighs and drumsticks in a Dutch oven seals in all the flavor and speeds up the cooking time. Truly a win-win proposition!
You can probably use any type of braising liquid and seasoning to cook your chicken in but I love using this Asian inspired combo of soy sauce, ginger and honey or sugar.
Since we are currently low-carbing it, I replaced the sugar with Sukrin Gold and I honestly could not detect any difference in taste.
Braising is usually a two-step process that starts with searing followed by slow cooking in stock or wine.
To simplify this recipe even further we skip the searing altogether and instead braise the chicken first then blast it in a hot oven to crisp up the skin.
The result? Sticky, tender, fall-of-the bone chicken that bursts with flavor plus a yummy sauce to serve it with. Add rice or cauliflower rice and you have a heavenly meal in 30 minutes!
Braised chicken ingredients
You will need a Dutch Oven with a tight fitting lid for this recipe.
- Bone in, skin on chicken thighs (and drumsticks too, if you like)
- Soy sauce (I used gluten-free soy sauce)
- Chinese cooking wine, sherry, vermouth, white wine or chicken broth
- Brown sugar or Sukrin Gold for a low-carb version (for my money this is the best sweetener)
- Freshly grated ginger (I used my Microplane for the ginger and garlic)
- Minced garlic
- Sriracha
- Beef stock cube, crumbled
- Toasted sesame oil
- Green Onions
- Sesame seeds
HOW TO MAKE BRAISED CHICKEN THIGHS
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 220C /425 F. Set the rack into the middle of the oven. Season the chicken with salt and pepper on both sides.
Pour the soy sauce, wine, sweetener /sugar, ginger, garlic, shriracha, stock cube and garlic granules. Stir to combine.
Add the spent garlic cloves and green onions. Use tongs to turn the chicken pieces over to coat in the sauce and place skin side down. Cover with a tight fitting lid and cook for 20 minutes.
Take out the Dutch Oven and uncover. Crank the oven heat to its highest setting. Turn the chicken skin side up.
Return the pot to the oven (lid off) and cook for a further 10-15 minutes or until the skin is golden and braising liquid is slightly reduced.
Transfer the chicken to a warm platter and spoon some of the sauce over it. Sprinkle with sliced green onions and sesame seeds.
Serve over rice or cauliflower rice with extra sauce and steamed greens.
YOU WILL ALSO LOVE
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Braised Chicken Thighs
Ingredients
For the Chicken
- 8 bone-in skin-on chicken thighs or thighs and drumsticks
- Salt and pepper to season
Braising Ingredients
- ½ cup (120ml) Tamari or soy sauce
- ½ cup (120ml) Chinese cooking wine or chicken broth (see notes)
- ½ cup (100g) Sukrin Gold or brown sugar
- ½ tbsp freshly grated ginger
- 5 garlic cloves , grated or minced
- 1 beef stock cube , crumbled
- 1 tsp sriracha
- 1 tsp garlic granules
- 1 tbsp toasted sesame oil
- 4 green onions
To serve
- green onions finely sliced
- sesame seeds
Instructions
- Preheat the oven to 220C /425 F. Set the rack into the middle of the oven. Season the chicken with salt and pepper on both sides.
- Pour the soy sauce, wine, sweetener /sugar, ginger, garlic, shriracha, stock cube and garlic granules. Stir to combine.
- Add the spent garlic cloves and green onions. Use tongs to turn the chicken pieces over to coat in the sauce and place skin side down.
- Cover with a tight fitting lid and cook for 20 minutes.
- Take out the Dutch Oven and uncover. Crank the oven heat to its highest setting. Turn the chicken skin side up.
- Return the pot to the oven (lid off) and cook for a further 10-15 minutes or until the skin is golden and braising liquid is slightly reduced.
- Transfer the chicken to a warm platter and spoon some of the sauce over it. Sprinkle with sliced green onions and sesame seeds.
- Serve over rice or cauliflower rice with extra sauce and steamed greens.
Video
Notes
- You can use Vermouth, Sherry or white wine in place of Chinese Cooking wine – or simply use chicken broth.
- This recipe is low carb / keto friendly if you use Sukrin or Swerve sweetener instead of the sugar
Alice says
Awesome recipe! Although I had to substitute a few things as I couldn’t wait to use my new lodge enameled dutch oven! I substituted “Dang Sauce” from Hoff’s for shriachi and I didn’t have any beef cubes.
Absolutely delicious!