Braised Chicken Thighs with Winter Vegetables
This Braised Chicken Thighs with Winter Vegetables recipe comes together in one pot for a filling and comforting Winter meal.
Equipment
Ingredients
- 1/4 cup all-purpose flour
- 6 boneless skinless chicken thighs
- 2 tablespoons olive oil divided
- 1 cup diced sweet onions
- 2 cups peeled cubed butternut squash
- 2 cups peeled cubed russet potatoes
- 1 clove garlic minced
- 1/2 cup low-sodium chicken broth
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place flour on plate and lightly dredge chicken in flour.
- Heat 1 Tbsp. oil in a large pot or Dutch Oven over medium-high heat. Add chicken and cook 3-4 minutes, flip and cook additional 3-4 minutes, or until brown on both sides. Remove from the pan and set aside.
- Heat the remaining 1 Tbsp. oil in pot. Add onion and cook 5 minutes, or until softened. Add squash, potatoes and garlic and cook 5 minutes. Stir in broth, oregano, salt and pepper. Add chicken back to pot, tucking it into vegetables. Bring to a boil, reduce the heat to low and simmer, covered, 20 minutes, or until the chicken is cooked through. Sprinkle with additional chopped oregano, if desired.
Nutrition
Calories: 2998kcalCarbohydrates: 13gProtein: 494gFat: 94gSaturated Fat: 28gPolyunsaturated Fat: 10gMonounsaturated Fat: 39gCholesterol: 1383mgSodium: 1507mgPotassium: 8572mgFiber: 2gSugar: 5gVitamin A: 194IUVitamin C: 16mgCalcium: 173mgIron: 14mg
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