One pot chicken thighs with fresh vegetables
One pot chicken thighs with fresh vegetables takes roughly 50 minutes from beginning to end. One portion of this dish contains approximately 29g of protein, 32g of fat, and a total of 558 calories. This gluten free and dairy free recipe serves 4 and costs $2.86 per serving. If you have chicken thighs, dry white wine, grape tomatoes, and a few other ingredients on hand, you can make it. 333 people have made this recipe and would make it again. It works well as a main course. It is brought to you by a trEATs affair. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is tremendous. Try Instant Pot Chicken Thighs (Fresh or Frozen), BBQ Instant Pot Chicken Thighs: from FRESH or FROZEN, and Braised Chicken Thighs with Winter Vegetables for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 cup broccoli florets
1 (14oz) can white cannellini beans, drained and rinsed
2 carrots (about 3/4 cup diced or sliced)
2 celery ribs (about 2/3 cup sliced)
1/2 to 3/4 cup chicken stock (depending how much sauce you want you dish to have)
4 chicken thighs, seasoned with salt and pepper
1/2 cup dry white wine
3-4 garlic cloves, minced
1 1/2 cups halved grape tomatoes
1 cup green olives
grated zest from 1 lemon
2 tablespoon olive oil
4-6 radishes, quartered
Salt and pepper
3 shallots or 2 small onions, julienne cut
Equipment:
frying pan
oven
stove
Cooking instruction summary:
Heat the oven to 350F.Meanwhile, heat a large 9-inch ovenproof skillet on medium-high heat until hot. Once hot, add olive oilSear the chicken thighs on medium-high heat skin-side down, for 5 minutes, until skins get golden brown and the thighs dont stick to the pan anymore.Flip the chicken thighs onto the other side and sear for 2 more minutes on medium heat. Do not fully cook them!Remove the chicken thighs from the skillet and set them aside.Without turning the stove off, add the remaining ingredients and cook over medium-low heat until it reaches boiling point.Turn the stove off, make 4 wells into the vegetables and nest your par-cooked chicken thighs in.Place the skillet into the preheated oven and continue to cook until the thighs are cooked through, about 30-40 minutes. The internal temperature should be 185F.Remove from the oven, sprinkle some freshly chopped parsley over and serve warm with baguette or any crusty bread.
Step by step:
1. Heat the oven to 350F.Meanwhile, heat a large 9-inch ovenproof skillet on medium-high heat until hot. Once hot, add olive oil
2. Sear the chicken thighs on medium-high heat skin-side down, for 5 minutes, until skins get golden brown and the thighs dont stick to the pan anymore.Flip the chicken thighs onto the other side and sear for 2 more minutes on medium heat. Do not fully cook them!
3. Remove the chicken thighs from the skillet and set them aside.Without turning the stove off, add the remaining ingredients and cook over medium-low heat until it reaches boiling point.Turn the stove off, make 4 wells into the vegetables and nest your par-cooked chicken thighs in.
4. Place the skillet into the preheated oven and continue to cook until the thighs are cooked through, about 30-40 minutes. The internal temperature should be 185F.
5. Remove from the oven, sprinkle some freshly chopped parsley over and serve warm with baguette or any crusty bread.
Nutrition Information:
covered percent of daily need
