Cheryl's Chicken in a Pot

Delight your taste buds with Cheryl's Chicken in a Pot—a comforting, one-pot wonder that's bursting with homestyle flavor. This hearty recipe features tender, bone-in chicken thighs seared to golden perfection, then simmered with a medley of wholesome vegetables like baby potatoes, carrots, and celery in a fragrant chicken broth seasoned with fresh thyme and bay leaf. Finish with a zesty splash of lemon juice and a sprinkling of parsley for a vibrant touch. Perfect for a cozy family dinner, this easy, 60-minute recipe is a foolproof way to bring warmth and nourishment to your table. Plus, it's a breeze to clean up thanks to its one-pot preparation. Whether you're craving a classic chicken stew or a healthy comfort food option, Cheryl's Chicken in a Pot delivers on all fronts!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic cloves, minced
• 3 medium Carrots, peeled and sliced into rounds
• 2 stalks Celery stalks, sliced
• 1 pound Baby potatoes, halved
• 4 cups Chicken broth
• 1 leaf Bay leaf
• 4 sprigs Fresh thyme sprigs
• 2 tablespoons Fresh parsley, chopped (for garnish)
• 2 tablespoons Lemon juice

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.

Step 2

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Place the chicken thighs, skin-side down, into the pot and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the diced onion and cook for 3-4 minutes until softened and translucent, stirring often to pick up any browned bits from the bottom.

Step 5

Add the minced garlic and cook for 1 minute, until fragrant.

Step 6

Stir in the carrots, celery, and baby potatoes, and season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for 3-4 minutes, stirring occasionally.

Step 7

Pour in the chicken broth, scraping the bottom of the pot to release any remaining browned bits. Add the bay leaf and thyme sprigs.

Step 8

Return the chicken thighs to the pot, skin-side up. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for 30-35 minutes, or until the chicken is tender and cooked through (internal temperature of 165°F/74°C).

Step 9

Remove the bay leaf and thyme sprigs. Stir in the lemon juice for a bright, fresh flavor.

Step 10

Ladle the chicken and vegetables into shallow bowls, and garnish with chopped fresh parsley. Serve hot and enjoy!

Nutrition Facts

Serving size	(2733.7g)

Amount per serving	% Daily Value*
Calories	2879.9

Total Fat 184.0g	0%
Saturated Fat 48.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 729mg	0%
Sodium 7846.8mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 18.3g	0%
Total Sugars 19.1g
Protein 188.9g	0%

Vitamin D 0IU	0%
Calcium 374.4mg	0%
Iron 16.7mg	0%
Potassium 5637.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 26.2%

Carbs: 16.4%