In an attempt to make sure I am creating and offering content regularly I will be sharing some of my favorite recipes in a weekly segment: What’s For Dinner Wednesday. Some of the recipes will be my own creations, some will be recipes I’ve tried off of other sites, and some posts will be my favorite take out dinners. With each recipe I’ll share modifications I’ve made (if necessary) so that you can try making them as well.
Have a favorite recipe you want me to share? Leave me a comment, I’ll check it out, give it a whirl, see if my trusty taste-tester Rick approves, and will share it with the masses.
For Christmas I got a dutch oven from my mom and couldn’t wait to try it. This week’s recipe features just that. It’s a one pot meal that takes very little prep time, and once it’s all in the pot you can walk away for about 35 minutes and let it simmer.
Braised Herb Chicken Thighs with Potatoes
Modifications: I used Bob’s Red Mill gluten free flour in place of regular all purpose. You can also probably substitute coconut flour as well if you wanted to keep it grain free. I used vegetable broth instead of chicken broth, and 1 medium-sized sweet potato instead of red potatoes. Other than that, I followed the rest of the recipe as called for.
You can find the original recipe here via Cooking Light.
This dinner reminded me a lot of pot roast but with chicken instead. Again, super easy, relatively quick, and really tasty!