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One-Pot Irish Chicken

A comforting and hearty meal combining tender chicken thighs with fresh vegetables, all cooked in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken thighs Use bone-in for extra flavor.
  • 4 medium potatoes, diced Yukon gold or russet work well.
  • 2 medium carrots, sliced Add more for extra sweetness.
  • 1 medium onion, chopped White or yellow onion recommended.
  • 2 cups chicken broth Use low-sodium for less salt.
  • 1 cup peas Frozen peas are fine to use.
Seasoning and Oil
  • 2 tablespoons olive oil For browning the chicken.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the chicken thighs and brown them on both sides.
  3. Remove the chicken from the pot and set it aside.
  4. In the same pot, add the onion, carrots, and potatoes. Cook until they are slightly softened.
Cooking
  1. Return the chicken to the pot.
  2. Pour in the chicken broth and add the peas, salt, pepper, thyme, and garlic powder.
  3. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  4. Serve warm, enjoying the comforting flavors.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Use bone-in chicken thighs for extra flavor or add other vegetables like bell peppers or green beans for variety.