Northwood 2
Cozy up with the rustic flavors of "Northwood 2," a hearty skillet dinner that brings together tender, golden-seared chicken thighs, baby red potatoes, sweet carrots, and earthy button mushrooms in a rich, herb-infused white wine sauce. This one-pan wonder combines the comforting aroma of roasted garlic, onions, and fresh thyme with the ease of oven-baked perfection, making it ideal for busy weeknights or casual dinner parties. With minimal prep and a melt-in-your-mouth final touch of butter, this dish pairs wonderfully with crusty bread or a crisp green salad. Whether you're seeking a satisfying meal or a foolproof recipe, "Northwood 2" delivers warmth and flavor with every bite. Keywords: hearty skillet dinner, chicken and vegetables, white wine sauce, one-pan meal, easy dinner recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless chicken thighs
- 1 pound baby red potatoes
- 3 medium carrots
- 8 ounces button mushrooms
- 1 large yellow onion
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups chicken stock
- 0.5 cup dry white wine
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Wash and pat dry the chicken thighs. Lightly season them with salt and black pepper on both sides.
Dice the baby red potatoes into bite-sized pieces, slice the carrots into thin rounds, and quarter the mushrooms.
Dice the onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter to the skillet. Add the diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
Sprinkle the all-purpose flour over the onions and garlic, stirring to coat evenly and cook for another minute.
Slowly pour in the chicken stock and white wine while stirring, ensuring there are no lumps. Bring the mixture to a simmer.
Add the potatoes, carrots, and mushrooms to the skillet, stirring them into the sauce. Nestle the chicken thighs back into the skillet, skin-side up, and scatter the thyme and rosemary sprigs on top.
Season the entire skillet with the remaining salt and pepper.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the skillet from the oven and discard the herb sprigs. Stir in the remaining tablespoon of butter for added richness.
Serve the dish warm with crusty bread or a simple side salad for a complete meal.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3226 mg | 140% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 29.0 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5014 mg | 107% | |
*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.
