One-Pot Chicken Dinner
A one-pot chicken dinner delivers a rich, deep taste from slow-cooked chicken thighs, potatoes, and carrots blended in an herb-infused broth.Chicken becomes tender and juicy while absorbing rosemary and thyme notes. White wine and chicken stock create a light, savory base that enhances the natural sweetness of vegetables.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Sharp knife and chopping board
- Measuring cups and spoons
- Tongs for turning chicken
Ingredients
- 1 tablespoon olive oil
- 6 large bone-in skin-on chicken thighs or drumsticks
- Salt and black pepper for seasoning
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary chopped
- 3 tablespoons all-purpose flour
- 8 small russet or white potatoes cut into 4–8 chunks each (or 6 medium potatoes)
- 6 medium carrots peeled and chopped
- 2/3 cup good-quality white wine
- 2 1/2 cups chicken stock
Instructions
Step 1:
- Pat the chicken dry and season generously with salt and pepper. This helps create a golden crust and improves overall flavor.
Step 2:
- Heat olive oil in a large pot over medium-high heat. Add chicken and cook until golden brown on both sides. Remove and set aside.
Step 3:
- In the same pot, add thyme, rosemary, and flour. Stir well so the herbs release aroma and the flour lightly cooks, forming the base of the sauce.
Step 4:
- Pour in white wine and chicken stock slowly, stirring to remove any lumps from the flour. Let it simmer for 2–3 minutes.
Step 5:
- Add potatoes and carrots into the pot, then return the chicken on top. Sprinkle a little more salt and pepper.
Step 6:
- Cover and cook on low heat for 45–50 minutes until chicken is tender and vegetables are soft. Stir gently once or twice during cooking. Serve hot.
Notes
Note: For extra depth of flavor, you can marinate the chicken with herbs and salt for 30 minutes before cooking. If you prefer a thicker sauce, simmer uncovered for the last 10 minutes.