One Pot Chicken with Potatoes

Niyati Nakra shares a recipe for a one pot chicken dish that is perfect for a cold wintery night.

There are few things that go together as well as chicken and potatoes. This classic combination gets a weeknight-friendly spin in this delicious, easy one-pot meal by blogger Niyati Nakra of Licious Lens. According to Niyati, this recipe is perfect for feeding a crowd with minimum effort, but in case you want to cook it for a quiet dinner for yourself, we think it’s the kind of dish you wouldn’t mind having leftovers of.

Recipe: One Pot Chicken with Potatoes

Ingredients 
10-12 chicken thighs, skin on, bones in
12 ounce Dutch baby potatoes 
1 cup chicken broth
1/4 cup rice vinegar
2 tsp Dijon mustard
2 tbsp flour 
1 tsp Worcestershire sauce 
2 garlic cloves, minced 
1 tbsp olive oil 
salt and pepper to taste
1/2 tsp dried herbs (add dried rosemary, thyme, basil, oregano and whatever else you like)
5 sprigs of fresh thyme 

Method
In a small bowl mix chicken broth, rice vinegar, Dijon mustard and Worcestershire sauce.

Preheat oven to 170 degrees Celsius.

Season chicken with salt pepper and all the herbs.

Heat olive oil in a oven pot (one that can be used in the oven as well as on the stove). Sear the chicken skin side down until golden brown. Flip it and sear it on the other side until golden brown.

Transfer it to a plate and keep aside.

Sauté potatoes in the chicken fat until caramelised.

Transfer potatoes in a plate and keep it aside. Add flour to remaining chicken fat and whisk until a paste is formed. Add a little butter if it’s a little dry. Cook it for a minute.

Add broth to this and whisk properly. Add garlic and thyme. Season with salt and pepper to taste.

Place the potatoes in the sauce and add chicken on top.

Cover it and bake for 40 mins. Remove from the oven.

Serve hot.

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