Description
A cozy and simple one pot chicken dish with juicy chicken, autumn vegetables, and a lightly herbed broth, perfect for weeknight dinners.
Ingredients
- 4 bone-in chicken thighs (skin-on)
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 carrots, cut into 1-inch pieces
- 2 cups baby potatoes, halved
- 1 cup mushrooms, halved
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream or plain yogurt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the chicken: Pat the chicken thighs dry and season generously with salt, pepper, thyme, and rosemary. Let them sit for 10 minutes while you prep vegetables.
- Sear: Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and sear 4–5 minutes until golden. Flip and sear the other side 2 minutes. Remove and set aside.
- Sauté vegetables: In the same pot, reduce heat to medium. Add onion and carrots and cook 4 minutes until slightly softened. Add garlic and mushrooms and cook 1–2 minutes until fragrant.
- Deglaze and simmer: Pour in chicken broth and scrape any browned bits from the bottom. Stir in potatoes, bay leaf, and a pinch of salt. Nestle the seared chicken back into the pot, skin-side up.
- Cook: Cover and simmer on low for 25–30 minutes, or transfer to a 375°F oven for 25 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Finish: Remove chicken and vegetables to a serving dish. Stir the heavy cream into the pot and simmer uncovered 3–5 minutes until slightly thickened. Adjust seasoning. Spoon sauce over chicken and garnish with parsley.
Notes
For a sweeter touch, consider adding 1 tablespoon of maple syrup for roasting root vegetables. Ensure chicken is cooked to 165°F for safety.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American