Country Chicken Hot Pot
Warm, hearty, and brimming with rustic flavors, this Country Chicken Hot Pot is the ultimate comfort food for any season. Tender, golden-browned chicken thighs are simmered to perfection alongside a medley of fresh veggies like carrots, celery, and baby potatoes, all bathed in a creamy, herb-infused chicken stock. Thickened with a touch of flour and finished with a splash of heavy cream, this one-pot wonder delivers a rich and satisfying meal while minimizing cleanup. Infused with earthy thyme and a hint of garlic, it’s perfect served with crusty bread or over a bed of rice to soak up every last drop of the velvety broth. Ready in just over an hour and ideal for feeding a hungry crowd, this dish is a go-to for cozy family dinners or casual gatherings.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 500 grams baby potatoes, halved
- 4 cups chicken stock
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the chicken thighs for 4-5 minutes on each side, or until golden brown. Remove and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced carrots, celery, and baby potatoes to the pot. Stir well to combine.
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to coat the vegetables evenly and eliminate the raw flour taste.
Slowly pour in the chicken stock, stirring constantly to prevent lumps.
Add the fresh thyme sprigs and bay leaf to the pot.
Return the seared chicken thighs to the pot, submerging them in the broth and vegetables.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for 45-50 minutes, or until the chicken is cooked through, the vegetables are tender, and the flavors have melded together.
Once cooked, stir in the heavy cream and let it warm through for 2-3 minutes.
Taste and adjust the seasoning with additional salt and pepper if needed.
Discard the thyme sprigs and bay leaf before serving.
Garnish with chopped fresh parsley and serve the hot pot warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 770 mg | 16% | |
*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.
