Easy one‑pot chicken and potatoes: Perfect for busy weeknights

One-pot dishes—simple, quick, yet as attractive as more complex recipes—are an excellent way to prepare a quick meal that will satisfy the entire family. They also serve as a perfect solution when you lack ideas and energy for cooking. This recipe for chicken with vegetables will be adored by fans of straightforward cooking and by everyone.

When preparing this dish, remember one rule: almost anything can go wrong. Do you have a piece of leek lying around in the fridge? Feel free to throw it into the pot. Don't have carrots? No worries; this one-pot dish is very forgiving; it would be challenging to ruin it.

You can use dumplings instead of potatoes (though this slightly undermines the concept of a one-pot dish). Legumes are also an excellent addition and are a crucial component of a healthy diet due to their nutritional properties.

Ingredients:

                                                          
• 2 cups of broth or hot water
• 2.2 lbs chicken thighs
• 2 onions
• 5 cloves of garlic
• 3 carrots
• 1 parsley root
• half a celery root
• 6 potatoes
• 1 tablespoon of butter
• 2 bay leaves
• 2 allspice berries
• sweet and hot paprika
• salt, pepper
• parsley leaves
• oil for frying

Preparation:

1. Sprinkle the chicken meat with salt and pepper, then fry in heated oil until browned all over.
2. Prepare the vegetables: scrub or peel the potatoes and cut them into cubes, crush the garlic, chop the onion into feathers, and cut the carrot, celery, and parsley root into cubes.
3. Remove the cooked meat from the pan and sauté the onion in the same pan, then add the butter and the rest of the vegetables and fry until slightly browned—season with paprika.
4. Return the meat to the pan, add bay leaves and allspice, and pour in the broth.
5. Simmer the ingredients in the one-pot dish over low heat until tender. Finally, season with salt and pepper and garnish with parsley leaves.