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One-Pot Irish Chicken with Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 87 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Irish
  • Diet: Halal

Description

This One-Pot Irish Chicken with Vegetables is a hearty and comforting dish featuring seared bone-in chicken thighs cooked together with baby potatoes, carrots, onions, and peas in a flavorful broth. Perfect for an easy weeknight dinner, it combines the rich flavors of garlic, thyme, and paprika with tender vegetables, all cooked in a single pot for minimal cleanup.

Ingredients

Scale

Chicken

  • 3 tablespoons olive oil
  • 4 bone-in skin-on chicken thighs (about 1.5 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika

Vegetables & Broth

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 medium carrots, sliced
  • 2 cups baby potatoes, halved
  • 1 cup chicken broth
  • 1 cup green peas, frozen or fresh

Garnish

  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Sear the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, thyme, and paprika. Place the chicken skin-side down in the pot and sear for 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pot and set aside.
  2. Sauté Aromatics: Using the same pot, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
  3. Add Vegetables: Add the sliced carrots and halved baby potatoes to the pot. Stir well to combine and cook for 3-4 minutes to slightly soften the vegetables.
  4. Simmer with Broth: Pour in the chicken broth and bring the mixture to a simmer. Return the chicken thighs to the pot, placing them skin-side up. Cover the pot, reduce the heat to low, and cook for 25-30 minutes until the chicken is fully cooked and the vegetables are tender.
  5. Finish with Peas: In the last 5 minutes of cooking, stir in the green peas. Taste and adjust the seasoning if necessary.
  6. Serve: Serve the chicken and vegetables hot, garnished with freshly chopped parsley for a bright, fresh finish.

Notes

  • For a creamier dish, stir in 1/2 cup of heavy cream during the last 5 minutes of cooking.
  • You can substitute chicken thighs with chicken breasts for a leaner option, but reduce cooking time accordingly to avoid drying out the meat.

Find it online: https://yumrecipesfood.com/one-pot-irish-chicken-with-vegetables-recipe/