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