Flavorful and delicious, this one pot chicken thighs and fresh vegetables made with simple ingredients creates a meal that kids and adults will love.
There are only a few things I miss about living in Romania. Walking distance to a farmers market opened 7 days a week is one of them.
I grew up watching my mom going almost daily to the market, picking the freshest ingredients and making dinner as soon as she got home. There was no weekly meal plan, no once a week trip to the grocery store.
This one pot chicken thighs with fresh vegetables reminds me of those times.
Fresh vegetables from the farmers market and a few other key ingredients bring so much flavor to this dish!
Radishes are one of my favorite veggies. Bet you didn’t know that about me. Unfortunately, I’m the only one in the family loving these peppery veggies eaten raw. Tiffany will eat them if they are steamed and my husband would not touch them. Or so he tells me but he asked for seconds when I made this one pot chicken thighs with fresh vegetables.
If you’re not a big fan of radishes, don’t run away. Once cooked, there’s no spicy peppery taste to them. They actually are pretty sweet.
Other fresh vegetables I picked from the farmers market and used in this recipe – carrots, celery, broccoli, garlic, shallots, and tomatoes. Of course, you can use whatever fresh vegetables you pick from the market. Rainbow chard or other leafy greens, mushrooms, green beans, fresh peas throw them in there.
In addition to that, I used briny green olives, lemon zest, a can of white cannellini beans to make this meal more substantial, chicken stock and a splash of dry white wine.
Now that we have all the ingredients, time to make our one pot chicken with fresh vegetables.
Turn the oven on and heat it to 350F. You can fully cook this meal on the stove, but I prefer the oven since it doesn’t require baby-sitting my stove, stirring occasinally making sure the veggies don’t get stick to the pan.
Meanwhile, heat a large 9-inch ovenproof skillet on medium-high heat until hot. Once hot, add olive oil – it should run easily. If it sizzles or is smoking you overheat your pan. Let it cool for 1-2 minutes. Season skin side of chicken thighs with salt and pepper. Sear the chicken thighs on medium-high heat skin-side down, for 5 minutes, until skins get golden brown and the thighs don’t stick to the pan anymore.
Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Do not fully cook it! Remove the chicken from the skillet and set it aside.
Without turning the stove off add the remaining ingredients and cook over medium-low heat until it reaches boiling point. I love mine a little on the saucy side so I can dip bread into it, but you can cut the amount of chicken stock if you prefer.
Turn the stove off, make 4 wells into the vegetables and nest your par-cooked chicken thighs in. Place the skillet into the preheated oven and continue to cook until the thighs are cooked through. Do not overcook it or the vegetables will turn into mush.
Remove from the oven, sprinkle some freshly chopped parsley over and serve warm with baguette or any crusty bread.
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