Dark Meat Chicken Thigh Casserole With Peppers, Carrots, and Onions

This dish is very similar to a stew recipe because of the combination of vegetables and a chicken, beef or lamb, but it is finished off in the oven rather than on the stove top or in a slow cooker. The dark meat chicken gives the dish a stronger flavor than would be had with chicken breast or other white meat chicken. The dish is more hearty than even a stew because of the absence of added water. It is more like a roasted meat and vegetable dish. To convert this recipe to a stew, you could add a cup or two of water. You may have to adjust the amount of water to get the consistency you want. The recipe will taste great whichever way you do it.

Ingredients

Meat Casseroles

2 skinless, boneless chicken thighs
2 tablespoons olive oil
2 bell peppers, de-stemmed, seeded, and cut into strips
2 yellow onions, peeled and chopped
1 stalk Celery, chopped
1 carrot, peeled and chopped
1/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions

1 - Mix the salt and pepper with the flour and put on a plate.
2 - Dredge the chicken thighs in the mixture until coated all over, then shake off the excess.
3 - Saute' in a cast iron or other oven proof skillet until browned.
4 - Add the vegetables, cover, and simmer for 15 minutes.
5 - Uncover and put the skillet in an oven preheated to 425 degrees Fahrenheit for 20 minutes.

Dark Meat Chicken Thigh Casserole With Peppers, Carrots, and Onions

My name is Frank Ernhart. I am a retired engineer in, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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