One Pot Irish Chicken
A comforting and flavorful one-pot dish featuring tender chicken thighs, hearty vegetables, and aromatic herbs, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 4 pieces Chicken thighs Bone-in, skin-on preferred for flavor
- 4 medium Potatoes Diced
- 2 medium Carrots Diced
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 4 cups Chicken broth Low sodium recommended
- 2 tablespoons Fresh parsley Chopped, for garnish
- 1 teaspoon Thyme Fresh or dried
- 1 teaspoon Salt Adjust to taste
- 1 teaspoon Black pepper Freshly ground
- 2 tablespoons Olive oil For cooking
Instructions
Preparation
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Season the chicken thighs with salt and pepper, then add them to the pot, browning on both sides.
- Remove the chicken and set aside.
- In the same pot, add diced onions and garlic, then sauté until soft.
- Add diced potatoes and carrots, stirring for a few minutes to combine.
Cooking
- Pour in the chicken broth and add the thyme and parsley.
- Return the chicken to the pot, bring to a simmer.
- Cover and cook for about 30 minutes, or until the chicken is tender and cooked through.
Serving
- Serve hot, garnished with extra parsley if desired.
Notes
To store leftovers, let cool to room temperature and transfer to an airtight container. It can be refrigerated for up to three days or frozen for up to three months.