First of all, one pot dishes are a lie, because there are dozens of prep dishes that need to be washed, but they can all be added to the dishwasher while the "ONE POT" does its job.
I found a NYT Food article for 11 one pot chicken dishes and combined 2 of them because 1 didn't include a starch - but I like the flavor profile, and the other I liked, but wasn't in the mood for the flavor profile.
11 One-Pot Winner-Winner Chicken Dinners
This reflects how I should do it the next time, adjusting certain quantities
Ingredients
1.5 LBS Chicken Thighs (Had deboned, skinless, would be better with bones + skin)
2 Medium Onions sliced thin~1 LBS Mushrooms - sliced thinner
1.5 C Broth
1 C Rice (or Orzo or Pearl Couscous - check the ratio for Orzo and Cous Cous)
1/2 Package 6-8 oz Frozen Spinach2 TBS Dijon (Trader Joes is better than Grey Poupon, and cheaper)
2 TBS cider vinegar (maybe basalmic?) - NO WINE
2 TBS + 2 TBS Olive Oil
1 TBS Bouquet Garni (new)
2 TBS Grated Parm cheese (new)
1 tsp Honey1/4 tsp red pepper flakes
salt and pepper AND garlic
Dry the chicken, sprinkle with salt, pepper, garlic
Combine Mustard, Vinegar, Honey, 2 TBS Olive Oil, Pepper flakes and marinate the chicken in the sauce for 15-30 minutes on the countertop.
Brown the chicken on both sides 2 TBS oil in a Dutch Oven, set aside.
Add the onions to the pot, cook until translucent, add the mushrooms. scrape the tasty brown bits into the mix.
When soft, add the broth, bouquet garni, starch and spinach, stir and bring to a boil.
Reduce heat, lay the chicken on top, cover and cook for 15-20 minutes until chicken is 165 F
remove the chicken, stir in the parm cheese, plate and serve.
