Chicken Thigh Pot Roast

Chicken Thigh Pot Roast is a hearty, comforting dish perfect for a family dinner or cozy get-together. With tender chicken thighs, vegetables, and aromatic herbs all simmered together, this recipe fills your home with delicious aromas and warms your heart. Let’s dive into the details of this delightful pot roast.

Recipe Information

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: Approximately 395
• Protein: 30 grams
• Carbohydrates: 32 grams
• Fat: 20 grams
• Fiber: 4 grams
• Sugar: 3 grams
• Sodium: 610 mg

Why Make This Chicken Thigh Pot Roast

This Chicken Thigh Pot Roast is not only easy to prepare but also incredibly satisfying. The combination of tender, juicy chicken and hearty vegetables makes it a perfect dish for any occasion. It’s a wonderful way to bring warmth to your dining table, and its one-pot nature means less cleanup. Plus, it’s great for meal prep, yielding leftovers that taste just as good the next day!

How to Make Chicken Thigh Pot Roast

Step 1: Preparation

Preheat the oven to 325°F (163°C). While the oven warms, pat the chicken thighs dry with paper towels. This step helps the skin crisp up beautifully. Season the chicken thighs all over with salt and pepper, ensuring an even flavor throughout.

Step 2: Mixing

Lightly dredge the chicken in flour, shaking off any excess. This will help create a nice crust when you brown the chicken. In a large ovenproof pot or Dutch oven, heat the olive oil and butter over medium-high heat until shimmering.

Step 3: Sautéing

Carefully add the chicken thighs skin-side down to the pot. Brown them for about 5 minutes per side until they develop a golden crust. Once done, transfer the chicken to a plate to rest. In the same pot, add chopped onion, carrots, and celery. Sauté these aromatic vegetables for 4-5 minutes until they soften and become fragrant.

Step 4: Finishing

Stir in the minced garlic and tomato paste, cooking for an additional minute. Pour in the dry white wine to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds incredible flavor! Add the chicken broth, thyme, rosemary, and bay leaf, bringing the mixture to a gentle simmer. Return the browned chicken to the pot, nestling the quartered potatoes around it. Cover the pot and transfer it to the preheated oven. Roast for 1 hour and 30 minutes until everything is cooked through and the flavors meld beautifully. Remove from the oven, discard the bay leaf, garnish with fresh parsley, and serve hot.

How to Serve Chicken Thigh Pot Roast

Serve this Chicken Thigh Pot Roast with crusty bread to soak up the savory broth or a simple green salad for a refreshing contrast. The dish is versatile enough for weeknight dinners or more formal occasions.

How to Store Chicken Thigh Pot Roast

Let any leftover pot roast cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days. You can reheat it gently on the stove or in the microwave when you’re ready to enjoy it again.

Expert Tips for Perfect Chicken Thigh Pot Roast

• Browning the Chicken: Don’t skip the browning step—it adds depth of flavor. Make sure the pot is hot enough so the chicken sears properly.
• Vegetable Choices: Feel free to swap in your favorite vegetables, like parsnips or green beans, for a unique twist.
• Herbs: Fresh herbs make a huge difference! If you don’t have fresh herbs, you can use dried but reduce the quantity as they are more potent.
• Wine Substitute: If you prefer not to use wine, chicken broth works just fine for deglazing.

Delicious Variations

• Spicy Twist: Add red pepper flakes for a kick.
• Creamy Option: Stir in a splash of heavy cream into the broth for a richer flavor.
• Different Proteins: Try using bone-in pork chops or beef chunks for a different protein experience.

Frequently Asked Questions

• Can I use boneless chicken thighs?
  Yes, boneless chicken thighs work well but adjust the cooking time to avoid drying them out.

• Is this recipe freezer-friendly?
  Absolutely! Cool the pot roast completely, then store it in a freezer-safe container for up to 3 months.

• What can I do if the sauce is too thin?
  You can thicken the sauce by simmering it on the stove for a few minutes without the lid to reduce it.

• Can I cook this dish in a slow cooker?
  Yes! Brown the chicken and sauté the veggies first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

• What sides pair well with this pot roast?
  Mashed potatoes, steamed rice, or a simple side salad complement this dish beautifully.

Conclusion

Try making this Chicken Thigh Pot Roast for a comforting and satisfying meal that your whole family will adore. With its tender chicken, flavorful vegetables, and rich broth, it’s a quintessential dish for any home cook. Don’t hesitate to get creative with the ingredients or meal variations. Happy cooking!

Chicken Thigh Pot Roast

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• Author: lydia
• Total Time: 110 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

A hearty and comforting Chicken Thigh Pot Roast perfect for family dinners, featuring tender chicken thighs, flavorful vegetables, and aromatic herbs.

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Ingredients

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• 6 chicken thighs
• Salt and pepper, to taste
• 1/4 cup flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup dry white wine
• 2 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 bay leaf
• 4 potatoes, quartered
• Fresh parsley, for garnish

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Instructions

1. Preheat the oven to 325°F (163°C). Pat the chicken thighs dry and season with salt and pepper.
2. Dredge the chicken in flour, then heat olive oil and butter in a large pot over medium-high heat.
3. Brown the chicken thighs skin-side down for about 5 minutes per side, then remove and set aside.
4. Add onion, carrots, and celery to the pot and sauté for 4-5 minutes until softened.
5. Stir in garlic and tomato paste, cooking for an additional minute.
6. Deglaze with white wine, scraping up browned bits from the pot.
7. Add chicken broth, thyme, rosemary, and bay leaf. Bring to a simmer.
8. Return browned chicken to the pot and nestle quartered potatoes around it. Cover and transfer to the oven.
9. Roast for 1 hour and 30 minutes, until cooked through. Remove bay leaf, garnish with parsley, and serve hot.

Notes

Great for leftovers, this pot roast tastes delicious the next day. Serve with crusty bread or a simple salad.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 395
• Sugar: 3g
• Sodium: 610mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg