Description
A flavorful and easy one-pot chicken dish made with the Cookeo multicooker, featuring tender chicken thighs cooked with vegetables and aromatic herbs for a comforting meal.
Ingredients
8 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
2 medium carrots, peeled and sliced into rounds
2 medium potatoes, peeled and cut into chunks
1 red bell pepper, sliced into strips
200 ml chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Turn on the Cookeo and select the ‘Brown’ mode. Add olive oil to the pot.
Once the oil is hot, add the chicken thighs skin side down and brown them for about 5 minutes until golden. Flip and brown the other side for 3 minutes. Remove the chicken and set aside.
Add the sliced onion and minced garlic to the pot. Sauté for 2 minutes until softened.
Add the carrots, potatoes, and red bell pepper to the pot. Stir to combine with the onions and garlic.
Return the browned chicken thighs to the pot, placing them on top of the vegetables.
Pour the chicken broth over the ingredients. Sprinkle dried thyme, dried rosemary, salt, and black pepper evenly over the chicken and vegetables. Add the bay leaf.
Close the Cookeo lid and set to ‘Pressure Cook’ mode for 15 minutes.
When cooking is complete, carefully release the pressure according to the Cookeo instructions and open the lid.
Remove the bay leaf. Sprinkle the chopped fresh parsley over the dish before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes