There is a lot of demand for one-pot dinners and I have a great option for you to try. This dish is super easy to make and the flavor is out of this world! It isn't called one pot chicken with carrots and fennel for nothing. As the title notes, this is all cooked in one pot. Couldn't be any easier, right? Oh, and be sure to check out my video on how to trim the fat from chicken thighs too.
One-pot Chicken Delivers an Awesome Broth
Chicken, hands down, is my favorite protein. I cook with it almost every day and there are a lot of easy ways to prepare it. One of the best parts about this recipe is the brothy juice. We make it naturally. With the onions, fennel, lemon, dried plums & carrots on the bottom layer, a little bit of the chicken fat, fresh thyme and water - it packs a luxurious punch.
About fennel. I realize it's scary to try new things and fennel looks weird. If you google it, it says it has a mild licorice flavor. I want to emphasize the word mild. As someone who is not a fan of licorice at all I am the perfect candidate to be anti-fennel. However, I think it is fabulous! It provides a mild flavor that you can't quite put your finger on. I wouldn't say you immediately taste licorice when you eat this. No. it's subtle. Trust me. And if you are freaked out by fennel, it's okay. You can use celery instead and this will taste just as delicious!
One-pot Chicken with Carrots and Fennel: Excellent Sunday Night Dinner Option
In the fall and winter, this dish is such a comforting Sunday night dinner option. And the bonus here is that it reheats really well for leftover lunches. One of my all-time favorite combos is chicken and basmati rice. Make it any way you want - I'm there. I absolutely love white rice, in particular basmati. Whenever I make this one pot chicken with carrots and fennel, I always serve it with basmati. It's also best to serve this one in a pasta bowl since we've got that delicious brothy juice to keep in mind.
To let you know: bone-in chicken breast won't really work for this. Dark meat chicken, especially chicken thighs, is very forgiving in high heat cooking. It almost can't be overcooked, whereas chicken breast dries out very easily. Finally, two tips for you: make sure your carrots are submerged in the water you add. Next, since we're searing the chicken first, it does get crispy. If you want to keep that skin crispy make sure the water you add doesn't cover the chicken. It's best to use a large pot for this that can comfortably fit six chicken thighs.
If you're looking for other chicken recipes, be sure to check out my cardamom chicken with coconut raisin rice and my rosemary lemon garlic chicken thighs. And if you like stuffing chicken with things you should definitely check out my Stuffed Chicken Breast Series.Print