It is not often that this scratch cook momma makes up a recipe. But tonight, with limited ingredients, invention was necessary. As it turns out, if you toss potatoes with chicken and heavy cream into a Dutch Oven and cook it low and slow, the end result is absolute deliciousness. In fact, this Dutch Oven Chicken Thighs dinner with potatoes received a literal twelve thumbs up from the family.
Disclaimer
Published September 2, 20222
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Cost breakdown for this recipe
As far as dinner ideas go, this one is fairly inexpensive.
2 packs chicken thighs $12.00
1 onion $0.25
5 garlic cloves $0.27
7-10 Potatoes $1.50
2 cups heavy cream $1.46
4 Tbsp butter $0.48
The total cost for this recipe is $15.96.
Recipe
Ingredients for Dutch Oven Chicken
2 packs chicken thighs
1 onion
5 garlic cloves
7-10 Potatoes
2 cups heavy cream
4 Tbsp butter
Salt, pepper, Thyme
Directions for Dutch Oven Chicken
1. Heat a 12-inch cast iron pan over medium-high heat and then spray with non-stick spray. Any pan will do; however a cast iron skillet really works well at searing the chicken thighs before they go into the Dutch Oven.
2. Spray a Dutch Oven with non-stick spray and then set aside.
3. In a sink colander, rinse 7-10 potatoes.
4. 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.
Sear the Chicken
5. Next, use a tong to flip the chicken thighs and continue to sear. Do not let any of the juice go to waste as you can use it for cooking the onions soon.
6. While the chicken thighs are searing, peel and dice the potatoes on a cutting board, then place them into the prepared Dutch Oven. Then, place the seared chicken thighs onto the peeled and diced potatoes.
7. Finish placing all of the chicken thighs into the Dutch Oven, then set aside.
8. Dice 1 onion and mince 5 garlic cloves on a cutting board and sauté them in the still-warm cast iron skillet.
9. When the onion and garlic are sauteed, add them to the top of the Dutch Oven Chicken.
10. Pour 2 cups of heavy cream into the Dutch Oven Chicken, cover then place in the oven at 350 degrees Fahrenheit and bake for 90 minutes.
Cook in the Oven
When done, remove the Dutch Oven from the oven and then remove the lid letting the food rest for 5 minutes before serving.
I also made pretzel rolls with this dinner. For that recipe, click the link below for my blog with that recipe.
Dutch Oven Chicken Thighs with Potatoes Recipe
Dutch Oven Chicken Thighs and Potatoes – How to Make the BEST Dinner for the Whole 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.
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