One‑pot chicken dish: The ultimate quick and easy dinner solution

From simple and inexpensive ingredients, I prepare a delicious dinner that has enamored both me and all other household members. A one-pot chicken and vegetable dish is absolutely ideal: quick, tasty, cheap, and... with leftovers!

One-pot dishes have as many advantages as no other dishes. They are prepared in a very simple way, are adaptable to various changes and compromises, and satisfy and nourish like nothing else. Additionally, they can be made in large quantities, so you can have dinner covered for the whole weekend. You might think now that it's an exaggeration because the same meal served for 2 or 3 days will inevitably become boring. Well, maybe other dishes, but not this one. This one-pot chicken dish has never bored us.

Below, I show the recipe that has worked best in my home. This one has recently become our favorite among the other one-pot dishes.

Ingredients:

                                                              
• 2.2 lbs of boneless chicken thighs
• 2 white onions
• 4 cloves of garlic
• 2 carrots
• 1 parsley root
• a piece of celery root
• 7 potatoes
• 1 tablespoon of butter
• 2 cups of vegetable or chicken broth (if I don't have it, I replace it with plain boiling water)
• 3 bay leaves
• 4 allspice berries
• sweet paprika
• hot paprika
• parsley
• salt, pepper to taste
• oil for frying

Preparation:

1. Cut the thighs into smaller pieces. Peel and chop the onions. Crush the garlic. Peel and dice the celery root, parsley root, carrots, and potatoes.
2. Pour some oil into a pot with a thick bottom and set the burner to medium power. First, fry the meat seasoned with salt and pepper, then put it on a plate. Add the butter to the same oil and fry the onion, garlic, and all the remaining vegetables.
3. Return the meat to the pot. Add the allspice, bay leaves, and sweet and hot paprika. Pour in the broth, cover, and simmer until tender.
4. Finally, season again with salt and pepper and sprinkle with chopped parsley. Done!