One Pot Country Chicken
If you need to get dinner on the table for your family tonight or are planning your next get-together with friends, this One Pot Country Chicken is for you.
It’s the ultimate, wholesome and warming meal that will satisfy everyone – hands down!
I’m a HUGE fan of the one pot meals. Not only is this an easy meal to cook, it’s also nourishing, feel good food. Such a simple dish with intense flavours, that make it a great mid week dish to serve the family.
Cold and rainy days call for warm and cozy meals. Today is one of those days. It’s grey, rainy and just plain yuck! This one pot country chicken and vegetables is keeping us nourished and satisfied.
The winter has set in now and come the weekends I’m happily found indoors cooking up some AMAZING dishes like this one. This full flavoured, one pot chicken is a particularly delicious and nurturing.
And last week, on a particularly cold, dark and drizzly day in the inner suburbs of Sydney, this one pot country chicken dish ended up being particularly good for keeping warm.
The reason I absolutely love ♡ this dish is because it’s hearty, nourishing and uses fresh, seasonal vegetables that most of of us have on hand, or are easy to find. The ingredients for this one pot chicken are pretty much reflective of the season. You’ll need: – bacon, carrots, potatoes, mushrooms and shallots, a little thyme and bay leaf.
Steps to follow
The steps to this dish are pretty simple. However to make it even easier, I would suggest that you chop and prep all the vegetables before getting started. Personally, I find that I’m a little slow when it comes to chopping and once the cooking process begins, it moves pretty quickly.
Starting with the bacon, give it a quick browning in the pan with a little oil. I like to spray the pan with an olive oil spray, especially when using bacon, that will release a good amount of it’s own fat.
Remove the bacon and place in a dish
To the same pan, add the chicken thighs and brown on both sides – usually 2 minutes on medium heat.
Remove and place in the same dish as the bacon but keep them separate.
Using the same pot (after all it is a one pot chicken and vegetable dish), add the shallots and carrots. Cook for 2 minutes or until they are slightly softened and the shallots are translucent in colour. Add a tablespoon of cornflour and cook through.
Return the bacon and chicken to the pot, add the wine and chicken stock.
Potatoes and mushrooms can now be added together with the thyme and bay leaf.
Pop on the lid and cook on a low-medium heat 150°C for 3 hours.
Yes that’s when the magic happens!!
It’s the slow, steady cooking of the chicken that makes it tender, keeps it moist and locks in the juices. It’s jam-packed with flavour from the bacon, mushrooms, carrot, shallots and herbs.
I like to serve this chicken over a bed of steamed rice. Not only does the rice suck up all the beautiful intense juices, it’s also comforting and filling to eat on a winters evening. Of course if you prefer, this dish can be served with hot, crusty bread so to mop up all the juices. I can assure you, you won’t be able to get enough of the liquid gold.
Of course if you have left over juices in the dish, be sure to store it or freeze it for a later date. It makes a beautiful base for a silky, smooth wine gravy and served with your next roast.
A one-pot, country style chicken that is packed full in flavour using red wine and winter vegetables - Carrots, potatoes, mushrooms and shallots. This is a fabulous meal for the whole family and is served beautifully over creamy mash potatoes, a bed of rice or serve with hot crusty bread so you can mop up all the delicious juices. Super succulent, the slow cooking creates a chicken that is so tender and melts away from the the bone.
- 6 chicken thigh (with bone)
- 100 g bacon thinly sliced into cubes
- 2 carrots chopped
- 2 shallots chopped
- 400 ml red wine
- 150 ml chicken stock
- 5-6 button mushrooms
- 4-5 small potatoes
- 1 tbsp olive oil
- 4-5 sprigs thyme
- 1 bay leaf
Pre-heat oven 150°C
Using an oven proof pot with a lid, cook the bacon on the stove and sauté until slightly browned. Remove and set aside in a small dish. Do not use any oil as the bacon will release it's own fats.
To the same pot, add the chicken thighs and brown for 2 minutes on medium heat. Remove and set aside.
Still with the same pot, add olive oil, onions, carrots and cornflour and stir until the flour combines with the other ingredients. Approx. 1-2 minutes
Return the bacon and chicken to the pan. Add the red wine and chicken stock, the place the potatoes, mushrooms, thyme and bay leaf between the chicken pieces.
Cover with a lid and cook in the oven for 3 hours.