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Chicken Thigh Pot Roast

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A comforting chicken thigh pot roast that warms the soul with tender chicken, caramelized onions, and fresh herbs.

Ingredients

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  • 6 pieces chicken thighs, bone in and skin on
  • 1 tablespoon all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 large onion, chopped
  • 4 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 2 teaspoons fresh thyme leaves
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 4 medium potatoes, peeled and quartered
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Pat the chicken thighs dry with paper towels and season evenly with salt and pepper.
  3. Dredge the chicken lightly in flour, shaking off any excess for a perfectly crisp finish.
  4. Sear the chicken in a large ovenproof pot or Dutch oven with olive oil and butter over medium-high heat until browned, about 5 minutes per side; transfer the chicken to a plate.
  5. Sauté the onion, carrots, and celery in the pot for 4–5 minutes until softened.
  6. Stir in the garlic and tomato paste, cooking for an additional minute.
  7. Pour in white wine to deglaze, scraping up browned bits, then add chicken broth, thyme, rosemary, and bay leaf. Bring to a simmer.
  8. Return the chicken to the pot and nestle potatoes around the thighs.
  9. Cover and roast in the oven for 1 hour 30 minutes until chicken is tender.
  10. Remove from the oven, discard the bay leaf, garnish with parsley, and serve hot.

Notes

For deeper flavor, let the chicken marinate in salt, pepper, and herbs for a few hours before cooking.

Nutrition

Find it online: https://cookingwithmayaa.com/chicken-thigh-pot-roast-recipe/

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