Braised Chicken and Vegetable Skillet Dinner

I love making one pan meals. Everything is in one pot and there's less clean up. What's not to love? I've made this dish for years and don't remember the source- a magazine, I believe, but which one is any ones guess. I usually cut up a whole chicken for this dish, but you can buy whatever pieces you prefer. Dark meat works the best, because it doesn't dry out as quick as the white meat. But, if you watch it, you can remove the white meat a little early to prevent overcooking. I prefer about 3 pounds of chicken, so that the meal will be done in 40-45 minutes. I use the veggies that I have on hand, but my favorites are red or yellow small potatoes, carrots, green beans and onion. Add some Thyme and it's really good. Just add some good crusty bread and you've got a great comfort meal!

Begin by browning the chicken pieces in a little oil, skin side first. Turn over and repeat.

Add red potatoes, carrots, salt and pepper and some fresh Thyme. Pour in some chicken broth and cover pan with a tight fitting lid. Cook about 25-30 minutes.

Add fresh green beans the last 15 minutes of cooking. Only 45 minutes for a great comfort meal!

Braised Chicken and Vegetable Skillet Dinner

1- 3 1/2 pound chicken cut up, or equivalent amount of chicken pieces

small red or yellow potatoes, cut in half or fourths

1 pound carrots, peeled and cut in 1 inch pieces

about 1 pound of fresh green beans (or frozen)

1 small onion, cut into wedges

1/2 cup chicken broth, or water

about 2 tsp. fresh thyme leaves (or 1 tsp. dried)

salt and pepper

Add 1 T. oil to a large, deep skillet with a tight fitting lid. Heat over medium high heat. Salt and pepper the chicken. Add chicken pieces, skin side down and brown for about 5 minutes until golden. Turn over the chicken and brown on other side. Add the potatoes and carrots to the skillet. Pour the chicken broth in the skillet and sprinkle about 1 teaspoon thyme leaves over all. Add salt and pepper to the veggies. Cover pan with lid and simmer on low heat for about 25-30 minutes. Add green beans and onion to skillet and another teaspoon of thyme, if desired. Don't let the pan get dry, so add more broth if needed. Replace the lid and simmer for another 15 minutes, or until chicken is done and veggies are tender. Enjoy!

This delicious dish is one of my husbands favorite meals! Sometimes the easy meals taste the best, and I certainly don't mind not having a huge mess to clean up. I'd rather hold my Granddaughter than do dishes!