This is a super easy way to cook vegetables and chicken and yields leftovers for the rest of the week which is always a nice bonus. I’m sure this would work well with whatever vegetable you prefer so feel free to mix it up:
- 8 chicken thighs
- 6 carrots cubed
- 4 cups chopped celery
- 1 cup of sliced mushrooms
- 3 cups sliced fingerling potatoes
- 2 cloves of minced garlic
- 3 cups of chicken broth
- 1/2 cup of dry red wine
Place vegetables in a casserole dish and add broth and wine. On top of the vegetables and broth, place the chicken thighs with the skin facing up. Bake at 350 degrees for 2 hours.
We ate the savory leftover vegetables and broth like soup for lunch the next day and used the leftover chicken for sandwiches!