I invented this recipe after purchasing some boneless skinless chicken thighs. I used my wonderful, 45 year old, orange Le Creuset large casserole baking dish. I just used basic ingredients you will find in your own kitchen: potatoes, onions, and carrots, dried herbs and spices. All good and easy. I browned each component alone, then layered them and added chicken broth. The oven then did all of the magic to turn this casserole into the most tender, flavourful, velvety, delicious supper. You must make this! My husband Gary, when taking the first bite, asked what did you do? Simple, the secret is in the browning and layering, then the slow cooking. Soooo good! Try it!
6 boneless, skinless chicken thighs (or more, I used 2 per person and what would fit in one layer in my baking dish)
3 large potatoes, peeled and sliced 1/2″ thick
1 large Spanish onion (or two large yellow onions) peeled and sliced length wise about
2 cups of baby carrots (or regular carrots, whatever you have) cut in half lengthwise
1 litre of low sodium chicken broth
flour and seasonings used for dredging the chicken thighs: smoked paprika, ground thyme, granualted garlic powder, Kosher salt and ground black pepper (I used about 1- 1/2 cups of unbleached all-purpose flour and about 1 tsp. or so of each of the above seasonings.) (We carry all of the spices used. If you have never tried smoked paprika, you will be in for a treat. It has a bit of a kick and a nice smoky paprika taste. It is my ‘new go to’ when using paprika in anything.
Mix the dredging ingredients in a ziploc bag or in a pieplate (the flour, smoked paprika, ground thyme, granulated garlic powder, Kosher salt and ground black pepper)
Rinse and pat dry the boneless skinless chicken thighs. Then toss them in the dredging mixture to coat well.
Heat the vegetable oil and butter ’til nice and hot and add the floured chicken to the pan. Brown both sides of the chicken to a nice light golden in colour. Remove to a plate.
Now add the patted dry potato slices to the hot oil in the pan and sautee both sides until lightly golden. Remove from the pan.
Lastly, to the same pot, add the sliced onions along with a teaspoon of sugar. Allow the onion to sautee and carmellize for about 5 minutes, then add the sliced carrots. Cook this for 5 minutes longer, stirring as needed.
Place the potato slices over the onions and carrots.
Next, the chicken thighs. Pour the chicken broth to come just below the chicken thighs.
Cover the casserole baking dish and place in a pre-heated 350 degree F. oven. I baked my casserole for 1 hour and 20 minutes.
The potatoes are velvety and silky smooth, filled with the flavour of the spices, chicken and broth. The carmellized onions and carrots are so tender along with the chicken thighs. The chicken is fork tender. This is just so delicious! We split the leftovers for a tasty lunch next day. ENJOY!
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