Description
A hearty and comforting Chicken Thigh Pot Roast perfect for family dinners, featuring tender chicken thighs, flavorful vegetables, and aromatic herbs.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 325°F (163°C). Pat the chicken thighs dry and season with salt and pepper.
- Dredge the chicken in flour, then heat olive oil and butter in a large pot over medium-high heat.
- Brown the chicken thighs skin-side down for about 5 minutes per side, then remove and set aside.
- Add onion, carrots, and celery to the pot and sauté for 4-5 minutes until softened.
- Stir in garlic and tomato paste, cooking for an additional minute.
- Deglaze with white wine, scraping up browned bits from the pot.
- Add chicken broth, thyme, rosemary, and bay leaf. Bring to a simmer.
- Return browned chicken to the pot and nestle quartered potatoes around it. Cover and transfer to the oven.
- 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