History Club Hot Meal Dish

Transport your taste buds back in time with the History Club Hot Meal Dish—a hearty, one-pot wonder brimming with rustic flavors and wholesome ingredients. This comforting recipe combines tender, golden-seared chicken thighs with a medley of vibrant vegetables like carrots, celery, and baby potatoes, all simmered in a fragrant tomato and herb-infused broth. Aromatic spices like paprika, ground cumin, and dried rosemary lend a warm depth to the dish, while a sprinkle of fresh parsley adds a bright finish. Ready in just an hour, this meal is perfect for busy weeknights or a cozy family dinner. Pair it with crusty bread or fluffy steamed rice to soak up every drop of its rich sauce. If you're searching for a simple yet satisfying chicken dinner, look no further than this timeless masterpiece!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, chopped
• 2 stalks celery stalks, chopped
• 12 pieces baby potatoes, halved
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups chicken broth
• 1 cup crushed tomatoes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with a pinch of salt and black pepper on both sides, then sear them in the pot until golden brown on each side (about 4-5 minutes per side). Remove them from the pot and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot, then sauté the diced onion for 3 minutes until it becomes translucent.

Step 4

Stir in the carrots, celery, and baby potatoes, cooking for another 5 minutes to allow the vegetables to soften slightly.

Step 5

Add the minced garlic, paprika, cumin, thyme, and rosemary. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 6

Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to deglaze and release any browned bits.

Step 7

Return the chicken thighs to the pot, submerging them slightly into the sauce and vegetables.

Step 8

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Cook for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.

Step 9

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 10

Serve the dish hot, garnished with freshly chopped parsley. Pair with warm crusty bread or a side of steamed rice for a complete meal.

Nutrition Facts

Serving size	2119.3 grams (2119.3g)

Amount per serving	% Daily Value*
Calories	1911

Total Fat 88.70g	114%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 4.00g
Cholesterol 500mg	167%
Sodium 4054mg	176%
Total Carbohydrate 152.00g	55%
Dietary Fiber 25.60g	91%
Total Sugars 26.30g
Protein 129.30g	259%

Vitamin D 28IU	140%
Calcium 356mg	27%
Iron 15mg	86%
Potassium 5406mg	115%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 26.9%

Carbs: 31.6%