Description
A cozy Irish-inspired one-pot chicken dinner made with tender chicken thighs, potatoes, carrots, cabbage, leeks, and herbs simmered in a savory broth.
Ingredients
Scale
- 2 pounds bone-in chicken thighs, skin removed
- 1 1/2 pounds Yukon Gold potatoes, cut into large chunks
- 4 medium carrots, peeled and cut into thick slices
- 1/2 medium head green cabbage, cut into wedges
- 2 medium leeks, cleaned and sliced
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme, chopped
- 1 bay leaf
- 1 1/2 teaspoons salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place a large Dutch oven or heavy pot over medium heat and warm it for 2 minutes.
- Pat the chicken thighs dry, then season them with 1 teaspoon salt and 1/4 teaspoon black pepper.
- Add olive oil and butter to the warm pot. Once the butter melts, add the chicken thighs in a single layer and brown for 3 to 4 minutes per side. Remove the chicken and set it on a plate.
- Add the sliced onion and leeks to the same pot. Cook for 3 minutes, stirring often, then add the garlic and thyme and stir for 30 seconds.
- Add the potatoes and carrots to the pot, then place the browned chicken on top. Tuck the cabbage wedges around the chicken and add the bay leaf.
- Pour in the chicken broth, bring to a gentle simmer, then cover and reduce the heat to low.
- Cook for 45 to 50 minutes, until the chicken is tender and the potatoes and carrots are easily pierced with a fork.
- Remove the bay leaf, taste the broth, and adjust salt if needed.
- Sprinkle with fresh parsley and let the pot rest uncovered for 10 minutes before serving.
- Serve warm in shallow bowls with chicken, vegetables, and broth.
Notes
- Keep the simmer gentle so the chicken stays tender and the vegetables hold their shape.
- Cut the potatoes and carrots into large pieces so they do not fall apart during cooking.
- For a thicker broth, mash a few potato pieces into the liquid before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: One-Pot Simmering
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 7g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 125mg