When I was in cooking school, I loved making one-pot Braised Chicken in this French style. It's fall-off-the-bone tender and beginner-friendly!
I love it because it's:
Loaded with savory goodness and mellow flavor from the baked garlic
Has the most luscious gravy that's not too thick
100% gluten free
Has a short ingredient list that's pretty adaptable
It doesn't require a roux
This braised chicken is rustic yet so flavorful
My family can't get enough of this classic Dutch oven braised chicken thighs and drumsticks. I absolutely love chicken on the bone, and nothing beats an aromatic pot like this for a spring or fall dinner.
Because I'm eating for perimenopause and supporting my daughter's immune system (she has MBL), I try to keep our family meals protein and veggie high and gluten free where possible.
I love that this recipe is 100% gluten free! It's also excellent for meal prep, so double up on the quantities. Plus, it's a low-mess, one-pot wonder! You hardly need any kitchen tools.
If you tried this braised chicken drumsticks and thighs recipe and loved it, check out my creamy gluten free chicken and bean soup next!
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Braised Chicken Ingredients
This braised chicken recipe is pretty simple, really. Here's everything I use to build loads of flavor in layers into this dish:
I'm a chicken and meat on the bone kind of girl, but I get that's not everyone. The flavor from cooking meat on the bone is far deeper than off the bone. Having said that, boneless chicken works too in this French style, braised chicken recipe.
I used skinless chicken, but skin-on is great, too. Dark meat is ideal for this recipe. You can even make braised chicken wings following this method.
I love adding a little pancetta to the base of the recipe. Bacon will work, too; I would just skip the olive oil if you use bacon instead of pancetta.
I love using fresh thyme and bay leaf in these types of braised chicken dishes; rosemary is great too. Remember, if you're using dried herbs, use less as they are more potent than fresh herbs.
In terms of wine, I used a dry white wine; a sauvignon blanc from the Western Cape in South Africa (of course...), but a chenin or chardonnay can be delicious, too. For the chicken stock or broth, use a good quality, low sodium brand.
If you want to keep your braised chicken recipe gluten free, remember to check the label on your chicken broth or stock brand.
See recipe card for quantities.
What is Mirepoix?
When I was studying to be a chef at Silwood Kitchens in the early 2000s, we were constantly cooking with mirepoix.
Mirepoix is a classic French cooking technique where a mixture of onions, carrots, and celery is gently sauteed to create a rich, savory base. This is typically used in soups, casseroles, braises, sauces and stews.
The traditional ratio is 2 parts onion, 1 part carrot and 1 part celery, though it can be adjusted.
In this braised chicken recipe, I adjusted the mirepoix ratio to include less onion as I used leeks as well.
Instructions
This is just a simple process of layering ingredients and flavors and caramelizing the base. Let's go!
- Gather the ingredients for the braised chicken dish. Slice the top off the whole garlic head, drizzle with olive oil and wrap in aluminum foil. Bake at 400F/200C for 30-35 minutes. Slice or chop your mirepoix (onion, celery, carrots) and leeks into roughly the same sized pieces.
- Slice or chop the pancetta and add it to the Dutch oven with a little olive oil (about 1-2 tsps). Saute until crispy and remove from the pot.
- Coat the chicken in the gluten free flour and season with salt. Brown the chicken in the same pot in small batches for about 4 -5 minutes per side. Remove the chicken from the pan and set aside.
- Add your mirepoix and leeks and saute for about 6 minutes until it has softened.
5. Once the veggies have softened, add the tomato paste and stir for a minute before adding the dry white wine. Cook the wine for about 4 minutes so that the alcohol can evaporate.
6. Add the chicken broth and herbs to the pot and then tuck in your chicken pieces (the liquid must reach half way up the side of the pieces or you should add more broth) and then add the pancetta back in.
Cover the Dutch oven with a lid and let it come to a simmer/slow boil on the stove before popping it into the oven and cooking it at 175C/350F for about 40-45 minutes.
7. Remove the stew from the oven.
8. Open up the garlic parcel, squish the garlic flesh out of the clove "pockets" and mash it a little before stirring it back into the sauce on the stove.
Substitutions
Ok, so there are a couple of ingredients you can switch up.
- Carrots: Use parsnips instead.
- Onion: Make this with more leeks if you don't like onion.
- Chicken: Go for boneless or even chicken breasts, but preferably on the bone so they stay juicy.
- Pancetta: Make it with bacon instead or leave it out if you don't eat pork.
- Wine: You can skip the wine but in that case, I'd suggest a tablespoon of wholegrain mustard (to balance the rich, savory and salty flavors) or a squeeze of lemon juice right at the end.
Variations
You can make a creamy version of this recipe by stirring in some cream fraiche or thick cream right at the end. Take care not to boil the sauce rapidly if you add cream, as it may split.
Make it more Mediterranean and tomato-forward by adding a can of chopped tomatoes or whole peeled tomatoes.
You can also make it more of a stew by adding in green beans, quartered potatoes or even mushrooms.
It can be delicious and spicy, so fold in a few chili flakes if you like.
Equipment
All I needed for this recipe was a Dutch oven; I used my favorite Le Creuset Dutch oven/ round casserole. I used these pots at cooking school and I'll never use anything else. Mostly because, you know, nostalgia.
You'll also need a spatula or wooden spoon. Plus, a chopping board and knife to get everything prepared.
How to serve Braised Chicken
There are so many sides that work with this Dutch oven braised chicken recipe. Here are some of my favorites:
Quinoa and rice
Roast frozen green beans or steamed green beans
Mashed root veggies or whole baked sweet potatoes
Buttered gluten free pasta or crunchy gluten free baguette
Storage
I keep my leftover or meal-prepped braised chicken drumsticks and thighs in an airtight container for up to 4 days in the refrigerator. I store it separately from the sides I serve it with.
Reheat it gently on the stove and add more broth if you need to.
Top Tips
- If you're making this Dutch oven braised chicken for little ones, pull the chicken off the bone (and discard the bones) after it is done cooking.
- Keep an eye on the base layers as you cook and saute them, as they can burn easily.
- Take care not to over-season and salt the layers early on, as the pancetta and broth will season the braised chicken recipe a fair amount.
Can I make this Braised Chicken in an Instant Pot or Pressure Cooker?
Yes! This recipe adapts beautifully to an Instant Pot or pressure cooker. The steps are almost the same: brown the bacon and chicken first using the Saute function, then build the flavor base with your mirepoix, tomato paste, and wine.
Add the stock and herbs, then lock the lid and cook on High Pressure for about 15 minutes. Let the pressure release naturally for 10 minutes before quick-releasing the rest. Finish by whisking in the roasted garlic at the end.
The result is tender, flavorful braised chicken with a rich sauce, in a fraction of the oven time.
Braising chicken takes time if you use the traditional method so do what's best for you in the time you have.
FAQ
If you prefer a thicker sauce, use corn starch. Mix a teaspoon of corn starch and a teaspoon or two of the hot stock together before adding that slurry back into the pot. Let it simmer for a few minutes. You can also use roux (butter and flour) if you aren't gluten free.
Yes! In this case, I suggest adding in some wholegrain mustard or freshly squeezed lemon juice.
No. You can leave it out completely or add some garlic in at the start with the carrot mixture. Garlic powder can work too but I don't love powdered garlic.
Related
Looking for other recipes like this? Try these:
Braised Chicken (Pancetta + Baked Garlic)
Equipment
- 1 Dutch oven
Ingredients
- 1.7 lbs about 750 g mixed chicken pieces (thighs, drumsticks, and breasts, bone-in, skin-on for best flavor)
- 1 tablespoon olive oil
- 3 slices thick-cut bacon or pancetta diced
- ½ yellow onion sliced
- 1 leek sliced
- 2 medium carrots peeled and cut into thick coins
- 2 celery stalks sliced
- 1 whole head garlic
- 1 tablespoon tomato paste
- ¾ cup dry white wine like Sauvignon Blanc or Chardonnay
- 1 cup chicken stock low sodium
- 1 bay leaf
- 4 sprigs fresh thyme
- Salt and freshly ground black pepper
- 1 tbs gluten free flour
Instructions
- Roast the garlic: Preheat the oven to 400F (200C). Slice the top off half a garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and caramelized. Set aside.
- Reduce oven heat: Lower oven temperature to 350°F (175°C) for the braise.
- Crisp the pancetta: In a large Dutch oven, heat olive oil over medium heat. Add diced pancetta and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside.
- Brown the chicken: Pat chicken dry, season well with salt and toss in gluten free flour. Sear golden brown, about 5 minutes per side. Work in batches to avoid crowding. Remove and set aside with bacon.
- Build the base: Add onion, carrots, celery and leeks to the pot. Cook until softened, about 6 minutes. Stir in tomato paste and cook for 1–2 minutes.
- Deglaze with wine: Pour in the white wine, scraping up the browned bits. Simmer for 3–4 minutes until slightly reduced.
- Add stock and herbs: Return chicken and pancetta to the pot. Add chicken stock, bay leaf and thyme. The liquid should come about halfway up the chicken pieces.
- Braise in the oven: Cover the Dutch oven and transfer to the oven. Cook for 45 mins, until the chicken is tender and falling off the bone.
- Finish with roasted garlic: Remove the bay leaf and herb sprigs. Squeeze the roasted garlic cloves out of their skins and whisk into the sauce until smooth and silky. Adjust seasoning with more salt and pepper if needed.
- Serve: Serve hot with your favorite sides.
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