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.
What is your favorite season in the kitchen?
The thick, flavorful gravy, with the wine, bacon and fresh herbs really elevated this dish to another level.
When I seared the chicken, I made sure I charred the thighs a tad, just my preference and with the tender succulent meat inside, it had me salivating when it first came out of the oven.
One Pan Chicken
Ingredients
- 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
Method
- 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.
This is a seriously beautiful blog post, Loretta! complete with gently falling snowflakes? oh my! The pictures are spot on and the recipe is definitely on my ‘try soon’ list!
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Thanks so much Sue. Would love to hear if you try it out. 🙂
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Oh heavens Loretta this dish has me drooling too! I love the beautiful char that you added. I love the food and cooking this time of year too. I want it roasted braised or baked!
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Thanks so much Julie. It will definitely be repeated again, and with all those varied ingredients, it was truly satisfying and my tummy was pretty content 🙂
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It really looks so yummy 🙂
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Thanks so much Arlene 🙂
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Such a mouthwatering dish. Great photos as well! 🙂
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Thank you so much Ronit 🙂
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What a perfect dish for this frigid cold we have, Loretta! I love the flavor combinations in this dish, the charred chicken thighs and the richly flavored and colored gravy! I am drooling as I write this 🙂
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Thanks Sandhya, it will definitely be repeated again. There were so many layers of flavor and taste, my palate was very thankful 🙂
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Yum! I can imagine.
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That does look drool worthy, Loretta! Beautifully executed! I can imagine how delicious and aromatic this must have been 🙂
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Thanks so much Freda. I loved the charred bits especially 🙂
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My kind of cooking!
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Thank you so much 🙂
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you bet! Cheers!
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Drooling over here. Adding this one to my list.
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I hope you will love it as much as we have. Thanks so much 🙂
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Looks like the perfect comfort food. Although cooking isn’t my favorite, I would rather cook in the winter. While snow flies and temperatures plummet, I stay warm and cozy cookin’ up our favorites!❤️
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My thoughts exactly. Nothing so satisfying as a bowl of comfort food in the winter time. 🙂
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Droolicious!! And an amazing capture!!
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Thanks so much Sumith 🙂
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Tempting recipe, I bet the flavors were just perfect. I love the wine and thyme combination, will definitely be trying this soon!
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I hope you will try it Balvinder, I’ll bet you’ll love it just as much as we did. Thanks so much 🙂
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Loretta this is making my mouth water! Love the addition of the coconut cream. The chicken and sauce is a wonderful color with so much appetite appeal. Happy Holidays and I look forward to another year of posts with you.
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Thanks so much Teresa. Will definitely be looking forward to more posts from you in the New Year too. Happy Holidays and happy dishes 🙂
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Your roast looks absolutely delicious with many of my favorite ingredients. I would have to use chicken breasts as I have never cared for dark meat – just a quirk of mine. Happy Holidays to you and your family Loretta!
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Thanks Judy. I’m sure chicken breasts would work just fine. I guess I like both the dark and the light, but I find dark can be cooked longer without it drying out. I wish you best dishes in your kitchen this Christmas season, and a blessed and peaceful 2017.
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By the way I knew your recipe was not a roast – It’s been tough this month since a sister had serious surgery. Maybe I should give dark meat another try especially in a scrumptious dish like this – your sauces are always so good 🙂
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Oh so sorry to hear about your sister’s surgery. I hope that she’s well on the road to recovery Judi. xo
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Bacon, coconut cream and parmesan cheese…oh my! Your chicken sounds wonderful.
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