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One-Pot Dutch Oven Braised Chicken Thighs with Soy and Ginger

Four perfectly glazed braised chicken thighs served with baby carrots in a rich sauce.
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Make tender, juicy braised chicken thighs in your Dutch oven using simple soy and ginger aromatics. This one-pot recipe is easy for weeknight dinners.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup low-sodium soy sauce
  • 1 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 8 ounces cremini mushrooms, halved
  • Salt and black pepper to taste

Instructions

  1. Season the chicken thighs generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until the skin is deeply browned, about 5 to 7 minutes. Remove the chicken and set aside.
  3. Reduce the heat to medium. Add the chopped onion to the Dutch oven and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  5. Pour in the soy sauce, chicken broth, brown sugar, and rice vinegar. Stir well, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
  6. Return the seared chicken thighs to the Dutch oven, nestling them into the liquid. The liquid should come about halfway up the sides of the chicken.
  7. Cover the Dutch oven and reduce the heat to low. Simmer gently for 30 minutes.
  8. Add the carrots and mushrooms around the chicken. Cover and continue to simmer for another 20 to 30 minutes, or until the chicken is fall-off-the-bone tender and the internal temperature reaches 165 degrees Fahrenheit.
  9. Stir in the sesame oil. Taste the sauce and adjust seasoning if needed.
  10. Serve the braised chicken thighs hot over steamed rice, spooning the sauce and vegetables over the top.

Notes

  • For extra flavor, you can sear the chicken in batches to avoid overcrowding the pot.
  • This dish pairs well with steamed rice or creamy polenta to absorb the savory sauce.
  • If you prefer a thicker sauce, remove the chicken and vegetables, then simmer the remaining liquid uncovered until it reduces to your desired consistency.

Nutrition

Find it online: https://mdlatdmm.com/braised-chicken-thighs-dutch-oven-soy-ginger/