One Pot Chicken Thighs with Veggies

One Pot Chicken Thighs with Veggies

Serves 4

Cook time: 1 hour

Ingredients

  • 8 chicken thighs rinsed and patted
  • 2 tbsp. avocado oil dry
  • 2 tbsp. Butter
  • 2 carrots, diced
  • 1 cup chicken broth or stock
  • 2 celery stalks, diced
  • 1 small yellow onion, diced 
  • 1/2 tsp. sage
  • 2 cloves garlic, diced
  • 1/2 tsp. thyme
  • 1 pound mixed mushrooms, rinsed and patted dry
  • 1 tsp. Parsley

Directions

  1. Rinse chicken and pat dry, set aside.

  2. In a large stock pot or dutch oven, heat avocado oil and butter, on medium and add in garlic, onions, and seasonings. Cook while stirring for 2-3 minutes.

  3. Add chicken to pan, turn the heat up slightly and brown on one side for 5 minutes, then flip to the other side and brown for 5 additional minutes.

  4. Add vegetables to the pan, and cook for 5 minutes, stirring occasionally, reducing heat to low.

  5. Pour in broth and cover. Simmer for 25 minutes or until thighs are cooked through. (remove thigh and place on a plate and pierce with a fork, juice should be clear, then put back into the pan)

  6. Serve in bowls, season to taste.

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