Joe Appadacca
Discover the ultimate comfort food with "Joe Appadacca," a hearty one-pot chicken and potato stew that's equal parts rustic and refined. Perfectly seasoned boneless chicken thighs are seared to golden perfection and simmered alongside tender russet potatoes in a creamy, velvety sauce infused with garlic, onion, thyme, and a touch of paprika for warmth and depth. This crowd-pleasing dish comes together in just one skillet, making cleanup a breeze, and is beautifully garnished with fresh parsley for a pop of color and flavor. Whether served with crusty bread to soak up the sauce or paired with a crisp side salad, "Joe Appadacca" is a flavorful, satisfying dinner that’s easy enough for a weeknight yet impressive enough for entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 4 medium russet potatoes
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups chicken broth
- 0.5 cups heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and cube the potatoes into 1-inch pieces. Set aside in a bowl of cold water to prevent browning.
Dice the yellow onion and mince the garlic cloves. Chop the parsley for garnish.
Season the chicken thighs with 1 teaspoon of salt, 0.5 teaspoons of paprika, and 0.5 teaspoons of black pepper.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Stir in the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Sprinkle the flour into the skillet and stir constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a simmer and add the heavy cream, thyme, and the remaining 0.5 teaspoons of paprika. Mix well.
Drain the potatoes and add them to the skillet along with the seared chicken thighs. Ensure the chicken and potatoes are mostly submerged in the sauce.
Cover the skillet with a lid and reduce the heat to low. Simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender and the chicken is cooked through.
Taste the sauce and adjust the seasoning with the remaining 0.5 teaspoons of salt, if needed.
Garnish with freshly chopped parsley and serve hot. This dish pairs well with crusty bread or a side salad.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 5332 mg | 232% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 15.8 g | ||
| Protein | 187.5 g | 375% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 308 mg | 24% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 6147 mg | 131% | |
*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.
