Prep 15 mins
Cook 40 mins
I adapted this recipe from a Pillsbury Homestyle Meals booklet. I like it because using the thighs, it is the closest thing to pot roast I have had since I had to stop eating whole beef. It originally called for stewed tomatoes but I like that the diced is more evenly distributed in the mix. It serves two in my family and is easily increased.
- 3 tablespoons flour
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons oil
- 4 skinless chicken thighs
- 3 red potatoes, quartered
- 1 cup baby carrots
- 1 onion, medium,sliced
- 1 can Italian-style diced tomatoes
- Mix flour and seasonings in a plastic bag.
- Rinse chicken and shake in bag to coat with flour mixture.
- Heat skillet over medium to medium-high heat until hot.
- Add oil and heat.
- Cook chicken 6 to 10 minutes or until browned on all sides.
- Add all remaining ingredients; stir gently to mix.
- Cook 2 minutes.
- Reduce heat to medium-low; cover and simmer 20 to 25 minutes, stirring occasionally, or until chicken is fork-tender, its juices run clean, and vegetables are tender.
Very bland. We even added a bunch of stuff in anticipation of it being bland and it was still pretty bland. We used a can of diced tomatoes with jalapeno peppers, added minced garlic, mushrooms and kale, added 4 additional red potatoes to make more servings (for leftovers), cayenne pepper, Italian seasoning. Still... not as flavorful as I had hoped. I suspect that people who don't like highly-flavored food might like this.