One-Pot Chicken Thighs & Red Curry
4
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Ingredients
4 chicken thighs
½ tsp. salt
½ tsp. ground black pepper
2 tbsp. olive oil
½ lb baby potatoes
1 shallot, minced
8 mini sweet peppers
¼ cup white wine
1 tbsp. red curry paste
¾ cup chicken stock
1 cup coconut milk
Directions
Cut a bag from the roll of resealable bags and seal one end.
Season the chicken with the salt and black pepper.
Preheat the oven to 375° F/191° C.
Place a large sauté pan on the stove top. Add the olive oil. Heat the oil over high heat. When the oil is hot, brown the chicken and potatoes.
Make a space in the pan. Add the shallot and peppers and cook for 2–3 minutes.
Add the wine, red curry paste, stock, and coconut milk and bring to a boil.
Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the chicken reads 165° F/74° C (about 15 minutes).
Cool and place into the bag, then vacuum seal the other end.
Store in the freezer or refrigerator for 2–4 hours. To reheat, either add to a pot of boiling water or microwave until warm.