This one-pot recipe is a staple in my kitchen, especially when I am serving a larger crowd.
You can easily double the recipe for those big family gatherings or dinners where you want to send leftovers home with loved ones.
There aren't that many ingredients, the cook time is fairly quick and the cuts of meat used are on the cheaper side making this a budget friendly recipe as well!
I would highly recommend this for anyone who is new to cooking - this is one of the first dishes I mastered and served not only to family that helped me move but also for some of my first grown-up dinners for friends I hosted. You can always also make this a vegetarian dish by omitting the chicken and using a vegetable stock instead - this way you can serve it as a side to any protein!
Prep Time: 15 minutes
Ready in: 1 hour
Yield: 8 servings
Ingredients:
3 lb skinless boneless chicken thighs, fat trimmed
1 medium onion
2 cups mushrooms
1-2 cloves garlic
1 lb. small potatoes cubed (approx. 1")
2 cups baby carrots
2 Tbs. flour
2 Tbs. olive oil
1 1/3 cups chicken broth
3/4 cup white wine or white grape juice
1 tsp. salt
1 tsp. freshly ground pepper
2 Tbsp. smoked paprika
1 1/2 Tbs. fresh thyme finely chopped
Instructions:
1. PREPARE INGREDIENTS
Wash and chop up the potatoes, mushrooms, garlic, onion and carrots (see images below).
2. SEASON
In a Ziploc bag, combine paprika, salt and pepper. Add 4-5 pieces of chicken at a time, lightly shaking to coat. Pull the chicken out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.
3. BROWN CHICKEN
In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a new plate. Repeat the process until all the chicken has been lightly cooked.
4. ADD VEGGIES
Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.
5. MAKE THE SAUCE
Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.
6. SIMMER
Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables. Taste and adjust the seasoning with more salt and pepper.
7. SERVE
Serve on it's own, with a salad or over another carb like quinoa, rice or faro for a heartier meal. PRO TIP: pair with a nice glass of wine and some toasted crostini for some crunch!
I've been complimented on it by friends and loved one every time I serve it. Give it a try and comment below your thoughts and whether or not your family liked it! Subscribe to Linda's Study for more curated content straight to your inbox.
Cheers and Bon Appetit!
Linda Kamaev