One Pot Chicken, Potatoes, and Gravy
Easy, but delicious main course dinner recipe.
Servings 4 servings
Calories 516kcal
Ingredients
- 4 chicken thighs, bone in, skin on
- 8 oz. mushrooms, sliced
- 1/2 yellow onion, diced
- 1 tsp thyme, fresh chopped if you have it otherwise, dried
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 1/2 lbs. yellow potatoes, peeled and chopped into 1" pieces
- 2 cups chicken broth
- 5 tbsp all-purpose flour
- Lawry's Seasoned Salt
- salt and pepper to taste
Instructions
- Trim excess fat from the thighs, then coat both sides with Lawry's Seasoned Salt. Sprinkle skin side only with a little kosher salt and coarse ground black pepper.
- Use a large, high sided skillet or dutch oven and add the vegetable oil and place on medium high heat until shimmering, 350° to 400°. Place the thighs in skin side down and fry for 7 minutes until nicely browned. Turn and fry the second side for 7 minutes. Remove the chicken to a plate.
- Reduce the heat to medium and add the mushrooms, onion, and thyme. Cook stirring occasionally until the mushrooms give off their water, 3 minutes. Use a wooden spoon to start scraping up the browned bits on the skillet bottom, 2 more minutes. Add the minced garlic and stir in until fragrant, 30 to 60 seconds.
- Next, pour in the chicken broth and add the potatoes and chicken thighs. Push the potatoes around so they are covered with the broth. Bring to a boil then cover and reduce the heat to a simmer. Cook until the potatoes are fork tender and the thighs register 160° on an instant read thermometer, 15 minutes.
- Remove the thighs and vegetables from the skillet. Use a covered shaker or a lidded jar to shake the water and flour together to make a slurry. Whisk the slurry into the broth and bring to a boil, 2 minutes. Taste the gravy and adjust the seasonings to taste.
- Combine the vegetables with the gravy, then top with the chicken to serve from the skillet. Alternatively, serve the items separately.
Notes
If you'd like to make a little more gravy, initially add 2 1/2 cups of broth rather than 2. Then use 1 1/2 cups water and 5 1/2 tablespoons flour for the slurry.
Nutrition
Calories: 516kcal