One-Pot Chicken

I love when I throw something together and it turns out much better than I anticipate.   This is one of those dishes. The sauce was full of flavor and the perfect consistency.   I was thinking Chicken Caccitore when I started throwing everything in but it's more of a random One-Pot wonder. I love cooking with chicken thighs, especially when done slow and low.  The meat turns out so tender and flavorful.  This is my One-Pot Chicken recipe that you'll love. Perfect for a cold weather dinner!  It's easily adaptable so you can include any veggies you like.


2 tbsp olive oil
6-8 Chicken Thighs, (skin on, bone in adds flavor but feel free to use skinless, boneless)
1 c flour
1 tsp salt
1 tsp pepper
2 tbsp butter
1 onion, chopped
1 jar roasted red bell peppers, sliced in strips
4 garlic cloves, chopped
1 tsp fresh thyme
1 tomato, quartered
3/4 c white wine
1 c chicken broth

Preheat oven to 350 degrees.

Heat 2 tbsp olive oil in a large dutch oven or pot.    Add flour to a resealable plastic bag.  Salt and pepper both sides of the chicken thighs.  Place the chicken in the flour and toss until coated.  Shake the excess flour off the chicken and add to the pot.   Brown chicken on both sides, 6-8 minutes.   Remove from pot to a plate and set aside.  


Add butter, onions and roasted red pepper to the pot and cook for about 5 minutes until onion starts to become translucent.   Stir in garlic and thyme, cook for about 1 minute.   Then add tomato, white wine and chicken broth.  Bring to a boil.  Then add chicken back to the pot and cover.  Place pot in the oven and cook for 1 hour.  Remove lid and cook for an additional 15 minutes to brown the top of the chicken. Serve chicken and sauce over pasta or wild rice.   Enjoy!