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