Savory Chicken Feast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 chicken thighs (bone-in, skin-on for best flavor)

2 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, minced

1 tbsp fresh rosemary (or 1 tsp dried)

1 tbsp fresh thyme (or 1 tsp dried)

1 cup chicken broth

½ cup dry white wine (optional; can sub with more broth)

1 tbsp Dijon mustard

1 tsp paprika

Salt & black pepper, to taste

1 tbsp butter

1 cup baby carrots (optional)

1½ cups baby potatoes, halved

Chopped parsley, for garnish

Instructions:

1. Prep Chicken: Pat the chicken dry and season both sides with salt, pepper, and paprika.

2. Sear Chicken:

In a large skillet or Dutch oven, heat olive oil over medium-high heat.

Sear chicken thighs skin-side down for 5-6 minutes, until golden. Flip and cook another 3 minutes. Remove and set aside.

3. Sauté Aromatics:

In the same pan, reduce heat to medium.

Add onion and garlic, cooking until soft and fragrant (about 3–4 minutes).

Stir in rosemary and thyme.

4. Deglaze & Simmer:

Add wine (if using) to deglaze the pan, scraping up browned bits.

Stir in chicken broth and Dijon mustard.

Return chicken to the pan, skin side up.

5. Add Veggies:

Nestle in potatoes and carrots. Cover and simmer for 30–35 minutes, or until chicken is cooked through (internal temp of 165°F / 74°C) and vegetables are tender.

6. Finish:

Stir in butter for richness.

Adjust seasoning as needed.

Garnish with chopped parsley.