One Pot Irish Chicken

A warm, simple one-pot meal that fills the kitchen with homey aroma.

introduction

One Pot Irish Chicken is a simple stew of chicken, potatoes, carrots, and herbs cooked in one pot. It makes a filling dinner with little work and little cleanup. If you like easy chicken meals, try this Chicken Parmesan with Alfredo Sauce recipe for another tasty option.

why make this recipe

• It uses one pot so you clean less.
• It uses common ingredients you likely have on hand.
• It makes a warm, comforting meal for the family.
• It is easy for cooks at any level.

how to make One Pot Irish Chicken

Brown seasoned chicken in a pot. Remove the chicken, then cook onion, potatoes, and carrots in the same pot until they soften. Add thyme and rosemary, pour in chicken broth, and return the chicken. Bring to a boil, then lower the heat and simmer until the chicken is cooked and the vegetables are tender. Taste and add salt and pepper if needed.

Ingredients :

• 4 chicken thighs
• 2 cups potatoes, diced
• 2 cups carrots, sliced
• 1 onion, chopped
• 4 cups chicken broth
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions :

1. Heat olive oil in a large pot over medium heat.
2. Season the chicken thighs with salt and pepper and brown them in the pot for about 4-5 minutes on each side.
3. Remove the chicken and set aside.
4. In the same pot, add the onions, potatoes, and carrots, and cook until they start to soften.
5. Add thyme and rosemary, stirring well.
6. Pour in the chicken broth and return the chicken to the pot.
7. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until chicken is cooked through and vegetables are tender.
8. Adjust seasoning if necessary before serving.

how to serve One Pot Irish Chicken

Serve hot in bowls. Spoon some broth over the chicken and vegetables. Add fresh parsley if you like. This goes well with crusty bread or a simple green salad.

how to store One Pot Irish Chicken

Let the dish cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat on the stove over low heat or in the microwave until hot. For longer storage, freeze for up to 2 months in a freezer-safe container.

tips to make One Pot Irish Chicken

• Pat the chicken dry before seasoning to get a good brown color.
• Cut vegetables to similar sizes so they cook evenly.
• Use low sodium broth if you want to control salt.
• Taste the broth near the end and add salt little by little.
• If broth reduces too much, add a splash of water while simmering.

variation (if any)

• Use boneless chicken thighs or breasts for a faster cook time.
• Add peas or green beans in the last 10 minutes for a green touch.
• Stir in a little cream at the end for a richer sauce.
• Replace potatoes with parsnips or turnips for a different flavor.

FAQs

Q: Can I use boneless chicken?
A: Yes. Boneless chicken cooks faster, so check for doneness after 20–25 minutes.

Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken first, then put everything in the slow cooker and cook on low for 4–6 hours.

Q: Is fresh herb needed or can I use dried?
A: You can use dried herbs. Use about one-third the amount of dried herbs (so 2/3 teaspoon each) since they are stronger.

Q: How do I know the chicken is fully cooked?
A: The chicken is done when the internal temperature reaches 165°F (74°C) or when the juices run clear and the meat is no longer pink.

Q: Can I add other vegetables?
A: Yes. Mushrooms, celery, or parsnips work well. Add firmer vegetables earlier and soft ones later.

One Pot Irish Chicken

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish
• Diet: Paleo

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Description

A warm and simple one-pot meal filled with chicken, potatoes, and carrots, perfect for a comforting family dinner.

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Ingredients

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• 4 chicken thighs
• 2 cups potatoes, diced
• 2 cups carrots, sliced
• 1 onion, chopped
• 4 cups chicken broth
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

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Instructions

1. Heat olive oil in a large pot over medium heat.
2. Season the chicken thighs with salt and pepper and brown them in the pot for about 4-5 minutes on each side.
3. Remove the chicken and set aside.
4. Add the onions, potatoes, and carrots in the same pot, and cook until they start to soften.
5. Add thyme and rosemary, stirring well.
6. Pour in the chicken broth and return the chicken to the pot.
7. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until chicken is cooked through and vegetables are tender.
8. Adjust seasoning if necessary before serving.

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Notes

Serve with fresh parsley and crusty bread or a simple green salad.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg