Pan-fried Chicken with Vegetables

Ingredients

• 600 g Boneless chicken thighs (cut into medium-sized pieces)
• 1 unit Garlic clove (crushed)
• 1 unit Onion (sliced into strips)
• 300 g Small potatoes (diced)
• 200 g Baby carrots (whole or sliced into rounds)
• 1 c. à soupe Smoked paprika
• 1 c. à café Fresh or dried thyme
• ½ c. à café Freshly ground black pepper
• ¼ c. à café Salt (adjust according to the broth)
• 3 c. à soupe Extra virgin olive oil (1 for the marinade, 2 for cooking)
• 500 ml Chicken broth (unsalted preferably)
• 2 c. à soupe All-purpose flour

Instructions

1. Chicken Marinade

   Place the chicken pieces in the zip-top freezer bag. Add the smoked paprika, 1 tbsp olive oil, the crushed garlic, thyme, black pepper, and ¼ tsp salt. Seal the bag, massage to coat the chicken well, then refrigerate for at least 1 hour.

   Time: PT1H

2. Prepare the vegetables

   While the chicken marinates, peel and dice the potatoes, slice the onion into strips, and prepare the baby carrots.

   Time: PT15M

3. Brown the chicken

   In the skillet, heat 2 tbsp olive oil over medium heat. Drain the chicken (reserve the marinade) and brown it for 2 minutes on each side until lightly colored.

   Time: PT4M

   Temperature: medium

4. Cook the vegetables

   Add the carrots, onion strips, and diced potatoes to the skillet. Stir and cook for about 5 minutes, until the onion becomes translucent.

   Time: PT5M

   Temperature: medium

5. Add the flour

   Sprinkle 2 tbsp flour over the mixture, stir well to coat all ingredients, and cook for 1 minute to eliminate the raw flour taste.

   Time: PT1M

   Temperature: medium

6. Add the broth and simmer

   Pour in the chicken broth, stir, bring to a gentle boil, then cover the skillet and simmer for 20 minutes over medium heat until the chicken is cooked through and the vegetables are tender. The sauce should thicken.

   Time: PT20M

   Temperature: medium

7. Serve

   Remove the lid, check the sauce texture, sprinkle with fresh thyme if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless chicken thighs: chicken breast, chicken drumsticks
• Instead of Garlic clove: garlic powder
• Instead of Onion: shallot
• Instead of Small potatoes: new potatoes, sweet potatoes
• Instead of Baby carrots: regular carrots
• Instead of Smoked paprika: sweet paprika
• Instead of Fresh or dried thyme: oregano, rosemary
• Instead of Freshly ground black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Extra virgin olive oil: sunflower oil, canola oil
• Instead of Chicken broth: water + bouillon cube, homemade chicken stock
• Instead of All-purpose flour: cornstarch, rice flour

Equipment Needed

• Zip-top freezer bag
• Large skillet or sauté pan
• Wooden spatula or silicone spoon
• Kitchen tongs (optional)
• Chef's knife
• Cutting board
• Measuring spoons
• Lid that fits the skillet
• Meat thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Chicken Marinade (step 1)
• Brown the chicken (step 3)
• Add the flour (step 5)
• Add the broth and simmer (step 6)

Chef Tips from the Video

• Use bone-in chicken pieces for more flavor.
• Deglaze the pan with a splash of white wine before adding the broth for extra aromatic depth.
• Sprinkle a little chopped fresh parsley just before serving for a pop of color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the night before for an even richer flavor.
• Pre-cut all vegetables ahead of time and store them in an airtight container.