Description
A delicious skillet recipe featuring chicken thighs cooked with rosemary, onions, and potatoes.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 fresh rosemary sprigs
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups potatoes, sliced
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season them generously with salt and pepper.
- Sear the Chicken: In a large skillet over medium-high heat, add olive oil. Once hot, place the chicken thighs skin-side down. Sear until the skin is crispy and golden brown, about 5-7 minutes. Flip and cook the other side for another 5 minutes. Remove from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the sliced onions and cook until translucent. Add minced garlic and sliced potatoes. Sauté for 3-4 minutes.
- Combine and Simmer: Return the chicken thighs to the skillet, nestling them among the vegetables. Add chicken broth and rosemary sprigs. Bring to a simmer.
- Cook: Reduce heat to low, cover the skillet, and let it simmer for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Finish and Serve: Remove rosemary sprigs before serving. Taste and adjust seasonings if necessary. Serve hot.
Notes
- For extra flavor, marinate the chicken with some rosemary and olive oil for a few hours before cooking.
- Ensure the skillet is hot before adding the chicken to prevent the skin from sticking.
- You can add a splash of white wine to the broth for added depth of flavor.
- If you prefer a thicker sauce, remove the chicken and potatoes after cooking and reduce the liquid by simmering it uncovered for an additional 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables