Description
A comforting and hearty one-pot meal featuring tender chicken and a medley of fresh vegetables, embodying the warmth of traditional Irish cuisine.
Ingredients
- 2 tablespoons Olive oil
- 4 pieces Bone-in skin-on chicken thighs
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 medium Onion
- 3 cloves Garlic cloves
- 3 medium Carrots
- 1 pound Baby potatoes
- 1 cup Green peas
- 4 cups Chicken broth
- 1/4 cup Fresh parsley
Instructions
- Pour olive oil into a large pot over medium-high heat.
- Season chicken thighs with salt, pepper, garlic powder, thyme, and paprika.
- Sear chicken skin-side down for 5-7 minutes until golden brown. Flip and cook for an additional 5 minutes, then remove chicken from the pot.
- In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Add sliced carrots and halved baby potatoes. Cook for about 3-4 minutes, stirring occasionally.
- Pour in chicken broth and bring to a gentle simmer.
- Return seared chicken to the pot, skin-side up.
- Cover the pot and reduce heat to low. Cook for 25-30 minutes until chicken is cooked through and vegetables are fork-tender.
- In the last 5 minutes of cooking, stir in green peas.
- Remove from heat and serve hot, garnished with fresh parsley.
Notes
- Best served with crusty bread to soak up the delicious broth.
- Chicken breasts can be substituted for thighs, but adjust cooking time to prevent drying out.
- Feel free to use seasonal vegetables like zucchini or bell peppers.
- Ensure chicken broth is gluten-free if preparing a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg
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