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Chicken Thigh Pot Roast

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A hearty and comforting Chicken Thigh Pot Roast, perfect for family gatherings and cozy dinners.

Ingredients

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  • 6 pieces chicken thighs, bone-in and skin-on
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 4 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 2 teaspoons fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 4 medium potatoes, peeled and quartered
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Pat the chicken thighs dry with paper towels and season evenly with salt and pepper.
  3. Dredge the chicken in flour, shaking off any excess.
  4. Heat olive oil and butter in a large ovenproof pot over medium-high heat until shimmering.
  5. Brown the chicken thighs skin-side down for 5 minutes per side; transfer to a plate.
  6. Sauté the onion, carrots, and celery for 4-5 minutes until softened.
  7. Add garlic and tomato paste; cook for 1 minute.
  8. Pour in white wine to deglaze, scraping up browned bits, then add chicken broth, thyme, rosemary, and bay leaf.
  9. Return chicken to the pot and nestle potatoes around the thighs.
  10. Cover and transfer to the oven.
  11. Roast for 1 hour and 30 minutes.
  12. Remove from the oven, discard the bay leaf, garnish with parsley, and serve hot.

Notes

Make it a day ahead and refrigerate before roasting for extra convenience. Check for chicken doneness at 165°F (74°C).

Nutrition

Find it online: https://www.lunarecipez.com/one-pot-chicken-thigh-pot-roast-recipe/

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