One-Pot Chicken
February 25, 2022
Potentially my personal favourite recipe on here, this is so good. I've never been a fan of celery, and I know that most people are with me on this one, but when it's cooked like this the end result is a sweet and creamy dish. It's also filled with lots of great fresh ingredients. This is my take on a one-pot chicken roast. I add the rice to bulk it out a little further and it sort of melts in to the delicious sauce.
Ingredients
- a knob Butter
- an Onion diced
- 3 Garlic Cloves diced
- 3 Celery Sticks finely diced
- 2 Carrots peeled and diced
- 2 Sweet Potatoes peeled and diced
- 2 Potatoes peeled and diced
- 4 Chicken Thigh Fillets
- a Chicken Stock Cube
- 2 cups Water
- a cup Rice
- a tsp Rosemary
Instructions
- Add your butter, onion, garlic and celery to a large pan over a medium heat – give it a good stir once or twice a minute.
- After about 5 minutes, and once they're all beginning to soften, add in your chicken thighs and brown all over.
- Give the chicken a few minutes and add in your carrots and potatoes (regular and sweet).
- Add in your stock cube, rice and water and stir. Leave to slowly cook for about 15- 20 minutes. Stir every so often and if the bottom begins to stick add a splash more water.
- Remove the chicken thighs, shred the meat using a fork and return it to your pan. Add in your rosemary and season to taste.
- I then like to leave it over a very low heat for an extra 5 minutes, so that the potato chunks are starting to fall apart and you have a really soft and creamy finish.
- This is then ready to enjoy!