If you’re looking for a simple and satisfying meal, these easy one-pot dinner recipes are perfect for you. With minimal cleanup and maximum flavor, they make weeknight cooking a breeze. From hearty stews to comforting pastas, each dish is a delicious way to bring everyone to the table. Get ready to enjoy stress-free cooking and savory meals that will leave you content and full.
Steps
- Position the chicken thighs on a baking tray and sprinkle them with salt, pepper, and garlic powder.
- Warm the avocado oil in a large pan over medium-high heat. Once hot, place the chicken with the skin side down and cook until crispy, about 6 to 7 minutes. Turn the chicken over and cook for another 5 minutes until the internal temperature is 165 F. Remove the chicken and set it aside.
- In the same pan, melt the butter over medium-low heat. Add the wine and finely chopped shallots, cooking until the shallots become translucent, around 8 to 10 minutes. Stir in the thyme, coconut sugar, and balsamic vinegar, cooking for 4 more minutes until well combined.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for 2 to 3 minutes until the sauce slightly thickens. Mix in the coconut milk, along with a bit of salt and pepper.
- In a small bowl, dissolve the arrowroot powder in 1 tablespoon of water, whisking it together. Add this to the sauce, stirring constantly until the sauce thickens.
- Return the chicken thighs to the pan, placing them skin-side up in the sauce. Let them simmer over medium-low heat for 8 minutes, flip them, and cook for another 8 to 12 minutes until fully cooked.
- Serve the chicken by spooning the sauce generously over the top.
- Begin by preheating the oven to 425 F and line a baking sheet with foil.
- Place the potatoes on the prepared sheet, coat them with olive oil, and season with salt and pepper. Roast for 25 minutes until tender.
- In a large bowl, whisk together Dijon mustard, white wine vinegar, chopped shallot, and a pinch of salt and pepper.
- Cut the roasted potatoes into quarters and toss them in the bowl with the dressing. Chill the potatoes in the refrigerator for about an hour.
- Heat avocado oil in a skillet over medium-high heat, add the sliced shallot, and fry until golden, approximately 5 minutes. Drain on a paper towel and season with a pinch of salt.
- Mix mayo, sour cream, lemon juice, and garlic powder in a small bowl. Pour this over the cooled potatoes, adding in the scallions and chives, and mix well.
- Finish by topping the potato salad with the crispy shallots before serving.
Ingredients
- 8 large chicken thighs, bone-in, skin-on
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons avocado oil
- 1/4 cup unsalted butter (1/2 stick)
- 1/4 cup dry white wine
- 3/4 cup finely chopped shallots (around 2 medium shallots)
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons coconut sugar
- 4 teaspoons balsamic vinegar
- 1 cup chicken broth
- 1 cup full-fat coconut milk
- 1 tablespoon arrowroot powder
- 1 1/2 pounds red potatoes or rainbow fingerling potatoes
- Extra-virgin olive oil, for coating
- Salt and freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 medium shallot, finely chopped (approximately 1/4 cup)
- 3 tablespoons avocado oil
- 1 large shallot, thinly sliced (approximately 1/2 cup)
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 2 scallions, white and green parts, finely sliced
- 1/4 cup fresh chives, chopped
FAQ
- Can I use boneless chicken thighs for the Sweet Balsamic Chicken Thighs recipe?
- Yes, you can substitute boneless chicken thighs; however, the cooking time may be slightly reduced since boneless thighs cook faster than bone-in ones.
- What can I use instead of avocado oil in these recipes?
- If you don’t have avocado oil, you can use olive oil or any other cooking oil with a high smoke point as an alternative.
- How can I make the potato salad dairy-free?
- To make the potato salad dairy-free, substitute the sour cream with a non-dairy alternative, such as coconut yogurt or a plant-based sour cream.
- Can I prepare the potato salad ahead of time?
- Yes, you can prepare the potato salad in advance. For best results, add the crispy shallots just before serving to maintain their texture.
- What should I serve with the Sweet Balsamic Chicken Thighs and Potato Salad?
- These dishes pair well with a fresh green salad or steamed vegetables. A nice bottle of red wine can also complement the flavors beautifully.
Tips
- To ensure the chicken skin is perfectly crispy, make sure the oil in the skillet is sufficiently hot before placing the chicken skin side down. Cook until the skin is golden brown and crispy for optimal texture.
- When making the sauce, scrape up any browned bits from the skillet after cooking the chicken. This will help incorporate deeper flavors into the sauce.
- For a thicker sauce, be sure to thoroughly dissolve the arrowroot powder in water before adding it to the sauce. Whisk continuously to avoid lumps and achieve a smooth consistency.
- To enhance the flavor of the potato salad, allow the potatoes to cool completely in the dressing in the refrigerator. This will help them absorb more of the tangy flavors before adding the creamy dressing and crispy shallots.
Equipment
- Cast Iron Skillet
- Arrowroot Powder (ingredient, but included as it’s a specialty item not everyone may have)
- Baking Sheet (if you don’t already have one)
- Avocado Oil (ingredient, but included as it’s a specialty item not everyone may have)
