Braised Chicken Thighs

By Lucy Parissi

4.77 from 13 votes

, Updated Jul 07, 2025

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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

Close-up of golden-brown braised chicken thighs and drumsticks, cooked to perfection in a Dutch oven, then garnished with sesame seeds and sliced green onions. The chicken looks juicy and bursting with flavor.

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!

A blue and white platter holds glazed braised chicken thighs garnished with green onions and sesame seeds, with a spoon, a small jug of sauce, and a jar of sesame seeds nearby—all set on a textured gray surface.

Here’s What You will Need

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
  • Srirach​a
  • Beef stock cube, crumbled
  • Toasted sesame oil
  • Green Onions
  • Sesame seeds
A close-up of Braised Chicken Thighs on a blue-patterned plate, with brown sauce being poured over them. The chicken is garnished with sesame seeds and chopped green onions, hinting at the rich flavors from the Dutch Oven.

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!

  1. 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.
  2. Pour the soy sauce, wine, sweetener /sugar, ginger, garlic, shriracha, sesame oil, stock cube and garlic granules. Stir to combine.
  3. 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.
Braised Chicken Thighs, green onions, and garlic rest in a dark marinade inside a black Dutch Oven on a white surface, ready for cooking.
  1. Take out the Dutch Oven and uncover. Crank the oven heat to its highest setting. Turn the chicken skin side up.  
  2. 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.
A black Dutch Oven filled with braised chicken thighs and drumsticks in a rich brown sauce, seen from above on a white surface.
  1. 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.
A black Dutch Oven filled with glazed, browned braised chicken thighs, garnished with sliced green onions and white sesame seeds, sits on a textured gray surface.

YOU WILL ALSO LOVE

These Sticky Braised Chicken Thighs bring big flavor with minimal effort—and that glaze? Pure dinner theatre. Tried them? Drop a comment and rate below—I’d love to hear how yours turned out! Share your masterpiece on Instagram @supergolden88 or TikTok @supergoldenbakes —tag me so I can gush over your creations! 😊

Close-up of golden-brown braised chicken thighs and drumsticks, cooked to perfection in a Dutch oven, then garnished with sesame seeds and sliced green onions. The chicken looks juicy and bursting with flavor.
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4.77 from 13 votes

Braised Chicken Thighs

By Lucy Parissi | Supergolden Bakes
These Braised Chicken Thighs are quick to make and finger-lickin’ delicious! Cooked in a Duch oven in a flavor-packed braise of wine, soy and ginger until ultra tender, sticky and irresistible.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
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Video

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 or sugar, ginger, garlic, Shriracha, sesame oil, 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.

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

Nutrition

Calories: 541kcal | Carbohydrates: 5g | Protein: 39g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 2640mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 3mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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4.77 from 13 votes (9 ratings without comment)

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7 Comments

  1. Amy says:

    Can this be boneless, skinless thighs or do the bone in just work better?

    Reply
    1. Lucy Parissi says:

      Hi Amy, you can use skinless and boneless. Adjust the cooking time slightly it should take a bit less.

      Reply
  2. Adriana says:

    3 stars
    This was okay, like another poster said the recipe doesn’t mention when to include sesame oil, but I assumed it went with all the other ingredients.

    Reply
  3. Susan says:

    5 stars
    Made the recipe yesterday and everyone loved it. Was asked to print it and make it again… soon… I had an older bottle of Chinese Wine (maybe too old?) so sauce was a bit bitter. Added more sugar to balance the wine. Knew that I need to leave in for more than 20 minutes to cook so added water to prevent from drying out. The sauce came out very tasty (not as sticky as I expected) and the chicken was so falvorful and moist. Definitely a keeper!

    Reply
  4. Frank Crow says:

    The recipe list calls for sesame oil. But nowhere in the text do you say when to add the sesame oil.

    Reply
    1. Lucy Parissi says:

      Thanks Frank, will take a look

      Reply
  5. Alice says:

    5 stars
    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!

    Reply