One-Pot Italian Chicken Thighs - Easy Weeknight Dinner Recipe
One-Pot Italian Chicken Thighs is a rich, filling meal for 4 with minimum fuss using budget-friendly ingredients. Ready in under an hour, this recipe is a perfect weeknight dinner recipe.
Equipment
- Large pot with lid
- Wooden spatula
- Cooking tongs
- Garlic press
- Chef Knife
Ingredients
- 4 bone-in chicken thighs approx. 800g / 28oz.
- 1 tsp Garlic Powder for seasoning the chicken
- ½ tsp Cracked black pepper for seasoning the chicken
- ½ tsp Pink Himalayan Salt for seasoning the chicken
- 2 tbsp Extra Virgin Olive Oil
- 1 large onion diced
- 3.5 oz. 100 g Fire Roasted Sweet Red Peppers
- 4 cloves garlic minced
- 6 oz. 170 g white button mushrooms, sliced
- 1 Tbsp Organic Italian Seasoning
- 1 cup Arborio Rice
- 125 ml white wine
- 3 Tbsp tomato paste
- 3 cups Chicken Stock 750ml
- ½ cup Sun-Dried Tomatoes
- ¼ cup Gaint Caperberries
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Instructions
Season and brown the chicken:
- Season chicken on both sides with garlic powder, salt, and pepper.4 bone-in chicken thighs, 1 tsp Garlic Powder, ½ tsp Cracked black pepper, ½ tsp Pink Himalayan Salt
- Heat the olive oil in a large skillet on medium-high heat. Once hot, add the chicken and cook until lightly browned (around 4 minutes per side).2 tbsp Extra Virgin Olive Oil
Sautè the veg, herbs, and spices
- Add the onion to the pot and cook over medium heat for 3-4 minutes. Add the garlic and cook until fragrant (1 minute).1 large onion, 4 cloves garlic
- Add the roasted red peppers, Italian Seasoning, and season to taste with some salt and pepper (we used around ½ tsp of each). Continue to simmer the veg until they soften (around 5 minutes).3.5 oz. 100 g Fire Roasted Sweet Red Peppers, 1 Tbsp Organic Italian Seasoning
- Increase the heat to high and add the wine. It should take around 5 minutes to evaporate most of the wine.125 ml white wine
- Reduce heat to medium once the wine has reduced, then add the tomato paste and mushrooms and give everything a good mix. Cook stirring frequently until the mushrooms soften (around 5 minutes).3 Tbsp tomato paste, 6 oz. 170 g white button mushrooms, sliced
Add the rice
- Add the rice to the pot and mix into the sauce until evenly coated.1 cup Arborio Rice
- Add half of the sun-dried tomatoes and giant caperberries.½ cup Sun-Dried Tomatoes, ¼ cup Gaint Caperberries
- Season to taste and cook for 1 minute until the rice starts to toast (it will start to pop and crackle slightly).Salt and pepper
Simmer the chicken and rice
- Add the chicken stock and bring to a boil. Place chicken on top, season to taste, and reduce heat to low. Cover and simmer for 25 minutes.3 cups Chicken Stock
- Once the stock has evaporated, remove from the heat and allow rice to rest uncovered for 10 minutes.
To serve
- Sprinkle with some freshly chopped parsley and serve straight from the skillet.Fresh chopped parsley