When Dinner at 4 00pm Turns Into Dinner at 6 00pm
Transform unpredictable dinner plans into a culinary triumph with the heartwarming recipe, *When Dinner at 4:00 PM Turns Into Dinner at 6:00 PM*. Perfect for busy evenings, this comforting one-pot meal features tender bone-in, skin-on chicken thighs simmered alongside hearty red potatoes, sweet baby carrots, and aromatic herbs like fresh thyme and bay leaves. The dish is brought together with a savory chicken broth that thickens into a luscious gravy just before serving, ensuring every bite is rich and flavorful. With its forgiving cook time and ability to stay warm for extended periods without compromising texture, this recipe is ideal for flexible schedules. Serve with crusty bread to soak up the heavenly gravy and enjoy a rustic, satisfying dinner that suits any timing. Keywords: chicken thigh recipe, one-pot dinner, hearty chicken stew, flexible dinner recipe.
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Ingredients
- 6 pieces bone-in skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 cups baby carrots
- 4 medium, quartered red potatoes
- 2 cups chicken broth
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon cornstarch
- 2 tablespoons water
Directions
Step 1
Pat the chicken thighs dry with paper towels. Season them evenly with 1 teaspoon of salt, 1 teaspoon of paprika, and 1/2 teaspoon of black pepper.
Step 2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook the other side for an additional 3 minutes. Remove chicken from the pot and set aside.
Step 3
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4
Add the baby carrots and quartered red potatoes to the pot. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir to combine.
Step 5
Pour in the chicken broth, scraping the bottom of the pot to deglaze and loosen any browned bits. Add the fresh thyme sprigs and bay leaves.
Step 6
Return the seared chicken thighs to the pot, skin-side up. Bring the mixture to a gentle simmer, then reduce the heat to low and cover the pot. Let it cook for 90 minutes, stirring occasionally. If needed, adjust the heat to maintain a low simmer.
Step 7
If dinner needs to be delayed, keep the pot on the lowest possible heat setting. The chicken and vegetables will stay warm and tender for up to an additional hour without overcooking.
Step 8
When ready to serve, mix the cornstarch with water in a small bowl to create a slurry. Stir it into the pot and let the liquid cook uncovered for 5-10 minutes to thicken into a light gravy.
Step 9
Taste and adjust seasoning as needed. Remove the thyme sprigs and bay leaves before serving.
Step 10
Serve the chicken, vegetables, and gravy in shallow bowls with crusty bread on the side, if desired.
Nutrition Facts
| Serving size | (2138.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2939.9 |
| Total Fat 205.1g | 0% |
| Saturated Fat 52.3g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 735.4mg | 0% |
| Sodium 7110.8mg | 0% |
| Total Carbohydrate 93.6g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 25.4g | |
| Protein 178.4g | 0% |
| Vitamin D 117IU | 0% |
| Calcium 371.8mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 4555.9mg | 0% |
Source of Calories