This super-simple summer recipe is a change of pace from the grilling we usually do at our house - and we find there's something super-comforting about a casserole in the middle of summer!
Ingredients:1 Tbsp oil of your choice 1 yellow onion, cut into wedges 1 1/4 lb boneless, skinless chicken thighs, cut into 2" chunks 4 medium-sized carrots, peeled and cut into 1" chunks 8 medium-sized yellow potatoes, quartered 8 oz fresh sugar snap peas 3 ears corn on the cob, husked, blanched for 2 minutes in boiling water and cut into 1 1/2" rounds
Instructions:Preheat oven to 375 degrees farenheit.
Heat oil in large dutch oven over medium-high heat. Meanwhile, season chicken with salt and pepper.
Add chicken to hot oil and brown on all sides, stirring frequently to prevent sticking. Remove from pan and set aside.
Without cleaning the pan, add onion and saute until lightly translucent (about 5 minutes). Add potato and carrots and saute another 5 minutes, until just softened. Add corn rounds and sugar snap peas to the pot, cover and immediately place into pre-heated oven.
Bake until vegetables are tender and meat is cooked through, approximately 30 minutes.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no dried / ground spices, no alcohol, no grains
Just right for...:Great for kids, Crowds/parties, Comfort food, Quick & easy, One-pot meal, Summer favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
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