Rustic Chicken Thigh Dish

Today's dish is an experiment of cooking all ingredients in the same cast iron frying pan. And as with my drive with looking for relatively low iron protein due to my health condition, chicken thigh has been one of the most versatile form of protein. In general, it is one of the most forgiving form of meat. It is pretty hard to cook it wrong. Chicken thigh in general has been a pretty moist meat that is not too tough or rough.

As for tonight's dinner, it was chicken thigh cooked on a bed of carrots, potato and onion. It is a super simple recipe and doesn't take much effort. The carrots were nice and soft to the bite but not mashed. The potato had a southern-style fried potato taste and texture. And the onion had a slight roasted ting to it. Overall, the sides played well with the slightly roasted and well-moistened thighs.

In terms of the kids taking to it, H ate all the chicken without complaint but did not take to the sides very well. It took a lot of effort to get him to eat the potatoes, and only after making sure every bit of skin has been peeled off, but he dislikes potatoes in general except in the form of fries. The carrots he did not want to eat because it looked "burnt" with the brown-black sauce and it took a bit of persuasion to get him to try it, which in the end he agreed they tasted good. As for A, she didn't take to the whole dish at all but it could have been a one-off thing since she has been teething lately.



Rustic Chicken Thigh Dish Recipe

• 6 chicken thighs


• 2 carrots (may go with 3 next time)


• 1 onion


• 6 small potatoes


• ~1 tbsp Worcestershire sauce


• ~1 tbsp olive oil


• 1 cup chicken broth


• salt and pepper to taste

Instructions:

1. Cut carrots into snack-size sticks, potatoes into bite size cubes, and onions into quarters.


2. Oil pan and heat on medium. Add cut sides when pan is sufficiently heated.


3. Let cook for about one minute.


4. Add chicken thigh on top of sides.


5. Add chicken broth, Worcestershire sauce and season to taste.


6. Cover and lower heat to simmer.


7. Cook until carrots and potatoes are soft and thighs are cooked.

Nutritional Breakdown (according to MyFitnessPal.com)

Nutrition Facts
Servings 3.0
Amount Per Serving
Calories 607
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 3 g	16 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 138 mg	46 %
Sodium 464 mg	19 %
Potassium 2305 mg	66 %
Total Carbohydrate 87 g	29 %
Dietary Fiber 8 g	30 %
Sugars 8 g
Protein 36 g	72 %
Vitamin A	137 %
Vitamin C	52 %
Calcium	10 %
Iron	30 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.