Recipes

Chicken and Vegetable Casserole

• 4 chicken thighs, skin-on
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 2 cloves garlic, minced
  
• 1 cup chicken broth
• 1 cup frozen peas
• 1 tsp dried thyme
• Salt and pepper to taste

Recipe Notes:  This one-pot casserole is the definition of comfort food. The Dutch oven makes it easy to cook everything in one dish, locking in moisture and flavor. VAV GET's Dutch oven ensures that your chicken and vegetables are perfectly tender. Feel free to swap out the veggies for what you have on hand, such as parsnips or sweet potatoes.

Instructions:

• Heat the olive oil in your Dutch oven over medium heat and brown the chicken thighs. Remove and set aside.
• In the same pot, add the chopped onion, carrots, and potatoes. Sauté for 5-7 minutes until softened.
• Add garlic and thyme, cooking for an additional 2 minutes.
• Pour in chicken broth, scraping the bottom of the pot to loosen any bits stuck to the bottom.
• Return the chicken to the pot, cover, and bake in a preheated oven at 375°F (190°C) for 40-45 minutes.
• Add frozen peas and bake for an additional 10 minutes. Serve warm.