History Club Hot Meal Dish
Transport your taste buds back in time with the History Club Hot Meal Dish—a hearty, one-pot wonder brimming with rustic flavors and wholesome ingredients. This comforting recipe combines tender, golden-seared chicken thighs with a medley of vibrant vegetables like carrots, celery, and baby potatoes, all simmered in a fragrant tomato and herb-infused broth. Aromatic spices like paprika, ground cumin, and dried rosemary lend a warm depth to the dish, while a sprinkle of fresh parsley adds a bright finish. Ready in just an hour, this meal is perfect for busy weeknights or a cozy family dinner. Pair it with crusty bread or fluffy steamed rice to soak up every drop of its rich sauce. If you're searching for a simple yet satisfying chicken dinner, look no further than this timeless masterpiece!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 stalks celery stalks, chopped
- 12 pieces baby potatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups chicken broth
- 1 cup crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper on both sides, then sear them in the pot until golden brown on each side (about 4-5 minutes per side). Remove them from the pot and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the diced onion for 3 minutes until it becomes translucent.
Stir in the carrots, celery, and baby potatoes, cooking for another 5 minutes to allow the vegetables to soften slightly.
Add the minced garlic, paprika, cumin, thyme, and rosemary. Cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to deglaze and release any browned bits.
Return the chicken thighs to the pot, submerging them slightly into the sauce and vegetables.
Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Serve the dish hot, garnished with freshly chopped parsley. Pair with warm crusty bread or a side of steamed rice for a complete meal.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 26.3 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 356 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5406 mg | 115% | |
*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.
