I originally found this recipe on Pinterest and was so excited to make it. But, as I was cooking, I just kept getting inspired to tweak it in certain ways! I added potatoes and made the gravy thicker and a few other things. It ended up being really tasty and so I decided to share!
One pot meals are so wonderful. I really do love to cook, but as hectic as my life currently is, I need something as time effective as possible, and one pot meals are great for that!
You will need:
4-6 Chicken Thighs (I like mine with the skin on, but skinless will work fine!)
Garlic (15-20 cloves)
Thyme
1 1/2 cups Chicken Broth
3 Tbsp Flour
Salt & Pepper
2 Tbsp Butter
3/4 cup White wine
2 Tbsp Olive oil
3-5 potatoes (peeled and cubed)
Before you begin anything, you’ll want to press your garlic cloves. Since there are so many of them, it will take a little while and it’s best to get this out of the way first! (The original recipe called for whole, peeled garlic cloves. I don’t like the texture of whole cloves so I chose to press mine)
Next, peel and cube your potatoes
I also like to measure out the rest of my ingredients before I begin, to save time later.
Now, heat the oven to 400 degrees and begin to heat your olive oil in a pan over medium high heat (you’ll need to make sure your pan is also oven safe)
Add your chicken thighs, cooking about 4 minutes on each side
After reducing the heat to medium, remove the chicken to a plate, and add your garlic. Stir regularly until it begins to brown, no more than a few minutes. Add your flour, and stir. Put the chicken back on the pan and add your potatoes.
Cover and cook in the oven for 15-25 minutes or until the chicken is fully cooked (I started out at 15 minutes and then put them back in for 10 more after checking them).
Tip: while the chicken and potatoes are cooking in the oven, I like to put away all the ingredients I won’t be using again, and wash all the dishes I’ve used thus far. Makes cleanup much easier!
Return the pan back to the stovetop and remove the chicken to a plate.
DO NOT FORGET THAT THE PAN HAS JUST BEEN IN THE OVEN AND IS HOT. I’m not used to my pan handle being hot when I’m just cooking on the stove, so I kept grabbing it and burned myself…twice. My advice is to just keep your oven mitt on until the handle cools down.
Add your wine to the pan and let simmer for 1 minute. Since the recipe only calls for 3/4 cup wine, we saved some money by buying little wine coolers instead of a whole bottle. There was a little more than 3/4 cup in one bottle, and then I finished off the rest!
Add the chicken broth, butter, thyme, and salt and pepper to taste. Then reduce the heat and simmer until the sauce thickens and the potatoes are soft. This should take 15-20 minutes. The first time I made this, I went back to check on it after 15 minutes and saw almost all my gravy had evaporated and/or soaked into the potatoes! So I just added more chicken broth and flour until I got the consistency/amount I wanted. Make sure to add more salt and pepper to taste in this case.
Return the chicken to the pan until re-warmed and serve
The chicken is tender and delicious, and I love when the skin gets a little crispy. After cooking in the gravy, the potatoes are SO flavorful and soft, I couldn’t get enough of them! I served with a side of veggies cooked in coconut oil and seasoned with salt and pepper. It was a great meal and my husband raved about it!
You can find the original recipe (sans potatoes) here.
Xoxo.
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