- First, I lightly sprayed my old speckled enamel navy blue roasting pan* with non-stick spray. Set aside.
- Secondly, in a large frying pan with oil, I browned both sides of the "bare/rinsed off" chicken thighs (thighs with skin on, bone in). This step did NOT take very long!
- Thirdly, this is what I put into the sprayed roaster pan:
- 1 large onion, sliced into long strips (end-to-end, or pole-to-pole)
- Peeled and "quartered" potatoes-- enough to serve however many people you wish to serve.
- Large carrots, scraped and sliced.
- 4 cups chicken broth.
- On top of the veggies, I arranged the browned chicken thighs and sprinkled all with salt and pepper.
- Cover with roaster cover (or cover tightly with foil?), put into 300-degree oven and set the oven for 3 hours. M-m-m-m, so easy, so good. (I'm sure this would be just as good with using a slow cooker, but it would just take a bit longer.)
IF you want to, you could drain whatever chicken broth is left in the roaster, thicken it, and use it for gravy.
That's all, folks!
* The large blue speckled/enameled roaster I used was one of my wedding presents 52 years ago-- I love it with "old friends" like that just keep hangin' around my kitchen.
Here it is, again, in less light...