How To Make One-pot Chicken with Braised Vegetables
Skillet cooking is one of the most basic methods of getting food on the table. But you’d be surprised by just how many dishes you can come up with this cooking method! Apart from frying up chickens and steaks, you can also make tasty desserts like upside-down cakes. The selections are limitless. So grab your favorite skillet, and get cooking with these unique, flavorful skillet cooking recipes!
Serves:
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- Fresh parsley, for garnish
Instructions
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Season the chicken thighs with salt and black pepper.
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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
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In the same pot, add the diced onion, carrots, celery, minced garlic, thyme, and rosemary. Cook until the vegetables are slightly softened, about 5 minutes.
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Return the chicken thighs to the pot and pour in the chicken broth. Bring to a simmer, then cover and let cook for 30 minutes, or until the chicken is cooked through and tender.
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Stir in the frozen peas and cherry tomatoes. Cook for an additional 5 minutes, until the peas are warmed through and the tomatoes are slightly softened.
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Serve the chicken and braised vegetables hot, garnished with fresh parsley.
Nutrition
- Calories : 462kcal
- Total Fat : 27g
- Saturated Fat : 7g
- Cholesterol : 126mg
- Sodium : 950mg
- Total Carbohydrates : 19g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 38g
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