Colonial Chicken
Transport your taste buds back in time with this comforting Colonial Chicken recipe, a hearty dish brimming with old-world charm and rich, rustic flavors. Bone-in, skin-on chicken thighs are seared to golden perfection before being simmered in a velvety sauce of chicken broth, heavy cream, aromatic thyme, and a medley of sautéed vegetables like onions, carrots, and celery. Thickened with flour for a luscious, stew-like texture, this dish is perfect for cozy family dinners. A pop of fresh parsley adds a vibrant finish, while serving suggestions like crusty bread or creamy mashed potatoes make it an irresistible, complete meal. Easy to prepare in just one skillet, this recipe is ideal for anyone craving a touch of colonial comfort with modern convenience.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon thyme (fresh or dried)
- 1 leaf bay leaf
- 2 tablespoons parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
In a large, heavy-bottomed skillet or Dutch oven, heat the butter and olive oil over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes until golden brown. Flip and sear the other side for another 4-5 minutes. Remove the chicken and set aside.
In the same skillet, reduce the heat to medium. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional minute, ensuring it doesn't burn.
Sprinkle the flour over the vegetables and stir to coat evenly, cooking the mixture for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to combine and prevent lumps. Add the heavy cream, thyme, and bay leaf, and bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce with the skin side facing up. Reduce the heat to low, cover the skillet with a lid, and let the dish simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.
Once fully cooked, remove the bay leaf. Taste the sauce and adjust seasonings if necessary.
Garnish the dish with freshly chopped parsley and serve hot, optionally accompanied by crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
