Dutch Oven Chicken Thighs and Potatoes
Add chicken and heavy cream into a Dutch Oven and cook it low and slow. Chicken Thighs dinner with potatoes received a literal twelve thumbs up from the family.
Equipment
- Dutch Oven
- Sink Colander
- 12-inch Cast Iron
- Cutting board
Ingredients
- 12 Chicken Thighs 2 packs
- 1 Onion diced
- 5 Garlic Cloves minced
- 7-10 Potatoes
- 2 cups Heavy Cream
- 4 Tbsp Butter
- Salt & Pepper to taste
- Thyme
- Garlic Powder
Instructions
- Heat a 12-inch cast iron pan over medium-high heat and then spray with non-stick spray.
- Spray a Dutch Oven with non-stick spray and then set aside.
- In a sink colander, rinse 7-10 potatoes.
- Season the chicken thighs with salt, pepper, garlic powder and Thyme, then place them seasoning side down into the hot cast iron pan.
- Sear the chicken thighs for 3-5 minutes on each side.
- Next, use a tong to flip the chicken thighs and continue to sear.
- While the chicken thighs are searing, peel and dice the potatoes on a cutting board, then place them into the prepared Dutch oven.
- Place the seared chicken thighs onto the peeled and diced potatoes in the Dutch Oven.
- Finish placing all of the chicken thighs into the Dutch oven, then set aside.
- Dice 1 onion and mince 5 garlic cloves on a cutting board and sauté them in the still-warm cast iron skillet on medium heat.
- Cook for 3-5 minutes or until tender.
- When the onion and garlic are sauteed, add them to the Dutch oven, on top of the chicken thighs.
- Pour 2 cups of heavy cream into the Dutch oven, cover then place in the oven at 350 degrees Fahrenheit and bake for 90 minutes.
- When done, remove the Dutch oven from the oven and then remove the lid letting the food rest for 5 minutes before serving.