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Today, we’re talking about something that feels both timeless and tender — Harvest Time. The season of gathering, of slowing down, of looking at what we’ve grown — both in our gardens and in our lives — and being grateful.
There’s something almost sacred about this time of year. The air turns crisp. The markets are heavy with pumpkins, squash, and apples. And the kitchen — that cozy heart of the home — starts to hum again with the sound of chopping, stirring, roasting.
Harvest isn’t just about what we pull from the soil. It’s about what we’ve cultivated in ourselves. It’s gathering the bounty from all the seeds we’ve planted throughout the year and celebrating our accomplishments.
The goals we’ve tended quietly. The relationships we’ve nourished. The dreams that maybe took longer to grow than we expected — but grew all the same.
And today, I want to celebrate all of that — through a recipe that’s as comforting as a fuzzy blanket and as warming as a cup of hot cocoa or relaxing herbal tea with honey.
We’re making my Autumn Harvest Chicken and Vegetable One-Pot dish that captures everything I love about the harvest season — warmth, color, and total comfort.
It’s a simple one-pot recipe that layers tender chicken thighs with hearty root vegetables and fresh aromatic herbs, creating a meal that feels like a cozy embrace. Perfect for slow evenings, family dinners, or Sunday meal prep.
This delicious one-pot meal is more than comfort food — it’s a reminder that good things take time.
That flavor, like fulfillment, develops slowly.
So light a candle, stir the pot, and savor your harvest. 🌾 🍂
🎙️ Listen to the full podcast episode above or on #Spotify
🎬 And stay tuned for the recipe video on #YouTube launching this week at www.youtube.com/@artfulgourmet
Autumn Harvest Chicken and Veg One-Pot | Cozy Fall Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Season chicken with salt and pepper. Place thighs (skin-side down if using) and sear until golden and crisp, about 5 minutes per side. Remove and set aside.
- In the same pot, add onion and garlic. Sauté until fragrant.
- Stir in carrots, potatoes, sweet potato, and butternut squash. Sprinkle with paprika, thyme, salt, and pepper.
- Pour in the broth, scraping up browned bits from the bottom.
- Nestle chicken thighs back into the pot, skin-side up. Bring to a simmer, then cover and cook on low heat for 35–40 minutes.
- Once the vegetables are tender and the chicken is fully cooked, stir in butter or cream for a silky finish.
- Taste and adjust seasoning. Garnish with fresh herbs.
- Ladle into bowls. Serve with crusty bread or over rice for a hearty fall meal.
Video
Notes
- For a vegetarian version, swap chicken for chickpeas and use vegetable broth.
- Add a splash of white wine before simmering for extra depth.
- Leftovers reheat beautifully — even better the next day.
More Fall comfort food recipes you might like:
Sweet and Spicy Chicken Thighs with Roasted Broccolini
Mississippi Pot Roast + Cheesy Cauliflower Mash
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