Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 teaspoons savory dried herbs, such as marjoram, basil, thyme or poultry blend
- 1 medium red onion
- 1 cup radishes, quartered
- 4 medium carrots, peeled, cut into thirds and then sliced lengthwise into sticks
- 16 ounces extra-small red potatoes
- 1/2 cup spring peas
- 1 cup chicken bone broth
- 2 tablespoons cornstarch
- Fresh herbs of choice, such as thyme and dill
Instructions
- Move an oven rack to the middle position and preheat to 375 degrees F.
- In a Dutch oven or oven-safe pan, heat 2 tablespoons extra-virgin olive oil over medium high heat. As the EVOO heats, pat the chicken thighs dry and season with salt, pepper and savory dried herbs. When the pan reaches medium-high heat, sear the chicken thighs until browned on each side (about 4 minutes per side). Remove from the pan and set aside.
- Add the onion, carrots and radishes to the hot pan and sauté for about 4 minutes. Add the potatoes, peas and chicken broth and bring to a simmer.
- Turn off the heat, nestle the chicken thighs into the vegetables, cover the Dutch oven with the lid and braise in the oven for 35 minutes at 375 F.
- Once the chicken is cooked through and the vegetables are tender, remove the Dutch oven from the oven and place on the stove. Remove the chicken and vegetables from the Dutch oven to a serving platter. Turn the stove on low heat and bring the juices to a simmer. Meanwhile, mix the cornstarch with cold water for a slurry. Stir the slurry into the simmering pan, stirring consistently for about 1-2 minutes. Turn off the heat and allow the gravy to thicken.
- Divide the chicken and vegetables, garnish with fresh herbs and top with gravy, as desired. Enjoy!
- Prep Time: 20 mins.
- Cook Time: 50 mins.
- Category: Dinners
- Method: Stovetop + Oven
- Cuisine: American