One Pot Chicken Thighs with Veggies
Cook time: 1 hour
- 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
Rinse chicken and pat dry, set aside.
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.
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.
Add vegetables to the pan, and cook for 5 minutes, stirring occasionally, reducing heat to low.
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)
Serve in bowls, season to taste.
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