Stovetop Italian Chicken with Potatoes

By carvalhohm

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 8 bone-in chicken thighs
• Salt and pepper
• 2 About 2 lbs red potatoes, quartered
• 4 carrots, peeled and cut into circles
• 1 small onion, diced
• 1 15 oz. can diced tomatoes, undrained
• 2 tsp Italian seasoning
• Drizzles of olive oil

Details

Adapted from onedishdinners.com

Preparation

Step 1

Add olive oil and balsamic vinegar to large Dutch oven. Turn on heat and then brown chicken on both sides. Season both sides of the chicken with salt and pepper.

Add potatoes, carrots, onion and diced tomatoes over top of the chicken thighs. Pour about 1 cup of water over top. Then sprinkle Italian seasoning plus a little more salt and pepper over top.

Add a few drizzles of olive oil over top. Bring liquid to bubbling, then reduce heat to medium low and cover tightly.

Let cook for 1 hour to 2 hours, or until chicken is cooked through and potatoes and carrots are fork tender.