One Pot Chicken

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

Prep

Cook

50

Minutes

Servings

6

 

Protein

49g

 

Ingredients

  • 6 Sanderson Farms® Chicken Thighs
  • ¾ teaspoon salt, divided
  • ½ 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, ½” diced
  • 2 sprigs fresh rosemary, cut in half

Directions

  1. Remove the skin from the chicken thighs. Season chicken with ½ teaspoon salt and ¼ 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 ¼ teaspoon salt, ¼ 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.

Nutritional Information

Calories390
Fat11g
Saturated Fat2.5g
Sodium770mg
Carbohydrate24g
Sugars5g
Protein49g

Chicken. A great source of protein.

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