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Chicken Thigh Supper | Can't Stay Out of the Kitchen | this fantastic #ChickenThighSupper is a #OneDishMeal that's sure to please everyone. It includes #ChickenThighs, #carrots & #potatoes in a delicious #gravy seasoned with #thyme & #parsley. Every savory bite is sumptuous & mouthwatering. #chicken #ChickenAndGravy

Chicken Thigh Supper

Teresa Ambra
Your family will enjoy every morsel of this savory and sumptuous Chicken Thigh Supper. This one-dish meal includes potatoes and carrots and is seasoned to perfection with thyme and parsley. This is a terrific meal for company or potlucks. Everyone always raves over this entree when I serve it. Your family will too!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Chicken, Main Dish
Cuisine American
Servings 10
Calories 477 kcal

Equipment

  • 1 14-inch skillet with lid or two smaller skillets
  • 2 plates
  • 1 long pronged fork
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler
  • 1 sharp knife if potatoes need to be cut
  • 1 cutting board if potatoes need to be cut

Ingredients
  

  • 10 bone-in chicken thighs skin-on
  • 1/2 cup unbleached all-purpose flour or gluten free flour
  • 2 tbsp. beef tallow
  • 2 tsp. dried thyme divided use
  • 2 tsp. sea salt divided use
  • 1/4 tsp. ground black pepper
  • 2 1/2 lbs. Yukon gold potatoes peeled and halved (about 8 medium to large potatoes)
  • 12 oz. bag petite baby carrots
  • 1 medium onion cut in wedges
  • 3-4 cups chicken broth (I start with 3 cups and add the remaining cup about half way through cooking time)
  • 1 tbsp. fresh parsley minced or one teaspoon dried parsley (divided use)

Instructions
 

  • Dredge chicken thighs in flour.
  • Save any unused flour and add additional flour to make about 1/3 cup; set aside.
  • Heat beef tallow in a large, 14-inch skillet over medium heat.
  • Brown chicken thighs well on both sides.
  • (Because the pan is so large, you may need to turn it about so all the pieces get well-browned.)
  • Sprinkle chicken evenly with half of the thyme, half of the salt, half of the parsley and all of the ground black pepper.
  • Add chicken broth around the outside edges of the skillet.
  • (Try not to pour the chicken broth over the meat or it will wash off all of the seasonings.)
  • Cook chicken, covered with lid, about 10-15 minutes over medium heat.
  • Meanwhile, wash gold potatoes and peel.
  • If the potatoes are really large, halve the potatoes.
  • Add potatoes to skillet along with baby carrots and onion.
  • Sprinkle vegetables with remaining thyme, parsley and salt.
  • Bring to a boil.
  • Reduce heat and cover with lid.
  • Cook chicken and vegetables over low to medium heat about 45-60 minutes, or until chicken thighs and vegetables are tender.
  • (If you feel that most of the broth has cooked down after 30 minutes, add an additional cup of chicken broth.
  • Add carefully pouring in the crevices so the thyme and parsley are not washed off the vegetables.)
  • Use leftover flour by spooning into a measuring cup.
  • Add enough water to make a thin paste. 
  • Keep stirring with a fork or small whisk until the flour is completely dissolved and no lumps remain.
  • If you have not added the fourth cup of chicken broth yet, and if the chicken broth has cooked down too much, add an additional cup of chicken broth now. 
  • Slowly add flour mixture and stir into skillet crevices (between pieces of chicken and vegetables) and stir gently and carefully into the broth.
  • Cover with lid and allow the gravy to thicken by cooking an additional 5-10 minutes.
  • Sprinkle meat and vegetables with additional thyme, if desired, and dried or fresh, minced parsley.
  • Serve. 

Notes

NOTE: The chicken thighs and vegetables should be cooked after an hour, but it all depends on the largeness of the chicken thighs and vegetables. Adjust time accordingly.
 
NOTE: While you can leave off the parsley, I think this recipe is much better with it rather than without it.
 
NOTE: You can also use unpeeled petite red potatoes in this recipe.
 
NOTE: If you run out of chicken broth, substitute hot water instead.
 
NOTE:  If you want to cook chicken breasts instead, I would cook in broth for about 30 minutes. Add vegetables and seasonings and cook an additional 45 minutes or so until chicken and vegetables are tender.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 477kcalCarbohydrates: 30gProtein: 27gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 143mgSodium: 790mgPotassium: 908mgFiber: 4gSugar: 3gVitamin A: 4971IUVitamin C: 26mgCalcium: 64mgIron: 4mg
Keyword carrots, chicken thighs, main dish, one-dish dinner, potatoes
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