I’ll have to say the season I enjoy cooking most is the winter time. Soups, stews, chillis, and curries all so satisfying and warming when the weather outside is frightful. I usually make large batches and freeze some for a later date. The slow cooker tends to be my best friend around these months too. Nothing quite so satisfying than a hearty and aromatic dinner that you didn’t have to slave over. In our busy lifestyles, shortcuts are definitely the way to go. These days I just seem to gather recipes that sound and look comforting. This one pan roast chicken with fresh herbs, wine, vegetables and bacon was just the ticket when the temperatures plummeted this week. It is definitely a time saver too as it is all cooked in one pot.
One Pan Chicken
- 6 slices of bacon chopped
- 1 lb chicken thighs
- 1 tablespoon smoked paprika
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 yellow onion thinly sliced
- 8 oz carrots
- 1 tablespoon fresh chopped thyme
- 4 garlic cloves, chopped
- 1/2 cup white wine
- 1 cup chicken broth
- 3 tablespoons coconut cream
- 1/4 cup grated parmesan cheese
- fresh rosemary for garnish
- Preheat oven to 350 degrees.
- Rub the chicken with smoked paprika, olive oil, sea salt and pepper.
- Heat a large oven-safe skillet over high heat. Once it’s hot add the chicken. Sear for 2 minutes until golden, then flip over and cook for 2 more minutes until golden brown. Remove chicken from the pan and set aside.
- In the same pan, add the onion, garlic, fresh thyme and bacon and saute for about 3 minutes, until the onion softens.
- Add the broth, white wine, coconut cream and carrots and let simmer for about 5 minutes until the sauce reduces a bit.
- Return chicken to the pan, spoon some of the sauce over the top of the chicken and transfer to the preheated oven.
- Bake for 25 minutes until the sauce is reduced and creamy and the chicken is cooked through.
- Sprinkle with parmesan cheese and fresh rosemary.