One Pot Irish Chicken

why make this recipe

This recipe gives a warm, simple meal in one pot. It saves time and cuts clean up. It uses common ingredients you likely have at home. The dish feels like comfort food and feeds a family well.

introduction

One Pot Irish Chicken is a mild, creamy stew with chicken, carrots, and potatoes. It cooks all in one pot for easy work and less mess. If you like simple one-pot meals, try a one-pot buffalo chicken pasta for a different flavor.

how to make One Pot Irish Chicken

Ingredients :

2 pounds chicken thighs, 1 tablespoon olive oil, 1 onion, chopped, 2 cloves garlic, minced, 4 carrots, sliced, 4 potatoes, diced, 2 cups chicken broth, 1 cup heavy cream, 1 teaspoon thyme, 1 teaspoon rosemary, Salt and pepper to taste, Parsley for garnish

Directions :

1. In a large pot, heat olive oil over medium heat.
2. Add chicken thighs, seasoning with salt and pepper, and brown on all sides.
3. Remove the chicken and set aside.
4. In the same pot, add onions and garlic, sautéing until soft.
5. Add carrots and potatoes, stirring to combine.
6. Pour in chicken broth and bring to a simmer.
7. Return the chicken to the pot, add thyme and rosemary, and cover.
8. Cook on low heat for about 30-40 minutes or until chicken is cooked through and vegetables are tender.
9. Stir in heavy cream and adjust seasoning as needed.
10. Serve hot, garnished with parsley.

how to serve One Pot Irish Chicken

Serve hot from the pot. Spoon the chicken and vegetables into bowls. Add parsley on top for color. Offer crusty bread or plain rice on the side to soak the sauce.

how to store One Pot Irish Chicken

Cool the dish to room temperature within two hours. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating gently on the stove.

tips to make One Pot Irish Chicken

• Use bone-in, skinless thighs for more flavor and tenderness.
• Brown the chicken well to add rich taste.
• Cut vegetables to similar sizes so they cook evenly.
• Taste and add salt and pepper at the end.
• If sauce is too thin, simmer uncovered a bit to thicken. If too thick, add a splash of broth.

variation (if any)

• Make it without cream for a lighter broth.
• Add peas or green beans at the end for more color.
• Use white wine (1/2 cup) with the broth for more depth.
• Swap rosemary and thyme for parsley and a bay leaf for a milder herb note.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use breasts but watch cooking time. They can dry out, so check often.

Q: Can I skip the cream?
A: Yes. The dish still tastes good without cream. Use extra broth or a splash of milk if you want some creaminess.

Q: How do I reheat leftovers?
A: Reheat gently on the stove over low heat. Stir often. Add a little broth if the sauce is thick.

Q: Is this dish good for meal prep?
A: Yes. It stores well and works for 3 days in the fridge or months in the freezer.

Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken first, then add all to the slow cooker and cook on low for 4-6 hours. Add cream near the end.

One Pot Irish Chicken

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Irish
• Diet: Non-Vegetarian

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Description

A warm, creamy stew with chicken, carrots, and potatoes, all cooked in one pot for easy preparation and cleanup.

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Ingredients

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• 2 pounds chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, sliced
• 4 potatoes, diced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• Parsley for garnish

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Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add chicken thighs, seasoning with salt and pepper, and brown on all sides.
3. Remove the chicken and set aside.
4. In the same pot, add onions and garlic, sautéing until soft.
5. Add carrots and potatoes, stirring to combine.
6. Pour in chicken broth and bring to a simmer.
7. Return the chicken to the pot, add thyme and rosemary, and cover.
8. Cook on low heat for about 30-40 minutes or until chicken is cooked through and vegetables are tender.
9. Stir in heavy cream and adjust seasoning as needed.
10. Serve hot, garnished with parsley.

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Notes

Use bone-in, skinless thighs for more flavor. Brown chicken well for added taste. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 90mg