One Pot Chicken

This hearty dish is perfect for the whole family and full of flavor.

PREP
20
Minutes
COOKING
50
Minutes
SERVES
6
People
CALORIES
390
Per Serving
PROTEIN
49
Grams

Ingredients

6 Sanderson Farms® Chicken Thighs

3/4 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

1 tablespoon olive oil

2 cups frozen diced onions, carrots and celery blend

2 teaspoons chopped garlic

1 cup reduced sodium chicken broth

1(15-ounce) can crushed tomatoes

4 large red potatoes, 1/2” diced

2 sprigs fresh rosemary, cut in half

Shop This Recipe

Directions

1. Remove the skin from the chicken thighs. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Add olive oil to a 5-quart Dutch oven. Heat to medium-high and place chicken in the pot. Brown for 6 minutes on each side. Transfer chicken to a dish and set aside.

3. Add onions, carrots and celery to the pot. On medium-high heat, cook for 3 minutes. Add garlic and cook for 2 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon black pepper, chicken broth, crushed tomatoes and diced potatoes.

4. Bring to a boil, then reduce to a simmer. Add chicken thighs and rosemary sprigs to sauce. Cover and cook for 30 minutes or until chicken reaches an internal temperature of 180°F. Remove rosemary sprigs before serving.

NUTRITION FACTS

Calories

390

Fat

11g

Saturated Fat

25g

Sodium

770mg

Carbohydrate

24g

Sugars

5g

Protein

49g