Country Style Chicken and Vegetables
Cozy up with a hearty bowl of Country Style Chicken and Vegetables, a one-pot wonder that brings rustic flavors to your table. This comforting recipe features tender, golden-browned chicken thighs nestled among a medley of carrots, baby potatoes, and green beans, all simmered to perfection in a savory herb-infused broth. A touch of dry white wine adds depth to the sauce, while a sprinkle of fresh parsley brings brightness to every bite. Ready in just over an hour, this wholesome dish is perfect for weeknight dinners or casual gatherings, offering a satisfying meal that's as simple as it is satisfying. Serve it with crusty bread or fluffy rice for a truly comforting experience that everyone will love. Keywords: one-pot chicken recipes, hearty chicken and vegetables, comforting dinner ideas, rustic chicken stew.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 pieces garlic cloves, minced
- 4 medium carrots, peeled and cut into chunks
- 15 pieces baby potatoes, halved
- 2 cups green beans, trimmed
- 2 cups chicken broth
- 0.5 cups dry white wine (optional)
- 2 tablespoons all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Set aside.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chicken thighs, skin-side down, for 4-5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove the chicken and set aside.
Add the diced onion to the pot and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the onions and garlic, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the chicken broth and dry white wine (if using), stirring constantly to create a smooth sauce. Bring the mixture to a simmer.
Add the carrots, baby potatoes, dried thyme, and the remaining 1/2 teaspoon of salt to the pot. Stir to combine.
Nestle the seared chicken thighs back into the pot on top of the vegetables.
Cover the pot and reduce the heat to low. Simmer for 35 minutes, stirring occasionally.
Add the green beans during the last 10 minutes of cooking and continue simmering until they are tender but still crisp.
Taste and adjust seasoning if necessary.
Garnish with fresh parsley before serving.
Serve hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 5652 mg | 246% | |
| Total Carbohydrate | 196.7 g | 72% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 28.6 g | ||
| Protein | 263.0 g | 526% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 406 mg | 31% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 7182 mg | 153% | |
*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.
