Slow cooked chicken thighs with carrots and potatoes in a garlic, white wine and thyme sauce – Yum! This is another one of my ‘one pot’ recipes, creating less to wash up later. The chicken thighs will be so tender and succulent that they’ll literally be falling of the bone.
Preparation time: 10 minutes. Cooking time: 60 minutes.
Ingredients (serves 3 – 4 people)
- 6 chicken thighs (bone and skin on)
- 8-10 small potatoes (skin on) sliced into 2cm thick pieces
- 4-5 medium carrots chopped into thick pieces
- 1 white onion sliced
- 8-10 garlic cloves finely sliced
- 1 red chili pepper finely slices
- 10-15 thyme sprigs
- 2 tsp. turmeric powder
- 1 tsp. paprika powder
- 1 tsp. cayenne or chili pepper
- 1 cup of white wine
- 1/4 cup of olive oil
- 1 cube of chicken stock for broth
- Salt and pepper to taste
Heat olive oil on medium-high and while it heats season the chicken with salt and pepper on both sides.
- Place the chicken thighs into the pan (skin side down) and sear for 6-8 minutes until the skin starts to brown.
- Remove the chicken from the pan and set aside for now.
Add the onion to the pan and stir occasionally until it softens, then add the chopped chili pepper and garlic, then leave for a further 1-2 minutes (until the garlic softens but doesn’t burn).
- Return the chicken thighs to the pot (skin side up) and add one cup of chicken broth (mix chicken stock with boiling water). Add 1/3 of the white wine and bring to the boil. The pot should have enough water to reach half way up the chicken thighs.
- Once boiling, reduce the heat to low and add the turmeric, paprika, cayenne pepper, and the majority of the thyme to the pot (keep 3-4 sprigs aside for garnish). Add the carrots and cover to simmer for 50 minutes (basting with the liquid every 5-10 minutes).
- After 30 minutes of simmering, remove the carrots and set aside for now.
- 15 minutes before completion, add the potatoes to the base of the pot and place the thighs and carrots on top of them. The potato slices should be almost entirely immersed in the liquid remaining within the pot. Add the remaining white wine and leave to simmer.
- Once the potatoes are tender, turn the heat off and garnish with the remaining thyme. Add more salt and pepper if required.
- Serve with steamed broccoli or oven roasted sprouts.