One Pot Chicken Thighs
recipe

A delicious one-pot meal featuring succulent chicken thighs, potatoes, and vegetables. This oven dish is the perfect choice for an effortless dinner!
Preparation Time: 1.5 hours
Serving Size: 4-6
Ingredients:
- 4-6 chicken thighs
- 2 tablespoons butter
- 2 tablespoons canola oil
- 4-5 potatoes (cut into wedges)
- 2 carrots (sliced)
- 2 onions (quartered)
- 4-5 garlic cloves (whole)
- 1 bell pepper (chopped)
- 100 ml white wine
- 200 g cherry tomatoes
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- Salt to taste
- A pinch of cayenne pepper
Instructions:
1. Heat the butter and canola oil in a skillet. Brown the chicken thighs on both sides.
2. Transfer the browned thighs to a baking dish or pot.
3. In the same skillet, add the potato wedges, carrots, onions, garlic cloves, and bell pepper. Sauté the ingredients for a minute or two.
4. Pour the white wine over the sautéed vegetables, bring to a boil, and pour the mixture over the chicken thighs in the baking dish.
5. Add the cherry tomatoes, thyme, sage, salt, and cayenne pepper to the dish. Gently toss the ingredients together.
6. Place the dish in a preheated oven at 200°C (400°F) and bake for 1 to 1.5 hours. Cover the dish with foil or a lid halfway through cooking.
7. Serve the meal with a fresh green salad.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 35 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 4 g

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