One‑pot chicken and potatoes: A simple, delicious family dinner solution

One-pot dish based on chicken and potatoes that will delight your loved ones. This recipe will work perfectly if you have no idea for dinner or don't feel like spending time over steaming pots on hot days.

One-pot dishes—simple, quick, and as attractive as more complex dishes—are a great way to make a quick dinner that will satisfy the whole family and an emergency solution when you lack ideas and energy for cooking. This recipe for chicken with vegetables will be loved not only by fans of simple solutions.

When preparing this dish, remember one rule: everything is allowed. Do you have a piece of leek lying around in the fridge? Feel free to throw it into the pot. Don't have carrots? Relax—this one-pot dish can handle a lot, and you must go out of your way to ruin it.

You can use dumplings instead of potatoes (although this somewhat undermines the idea of a one-pot dish). Legumes are also an excellent addition and should be important to a healthy diet due to their properties.

Ingredients:

• 475 millilitres of broth or hot water,
• 1 kilogram of 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, cut 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. Add the meat, bay leaves, and allspice to the vegetables, and pour in the broth.
5. Simmer the one-pot dish over low heat until the ingredients are tender. Finally, season with salt and pepper and sprinkle with parsley leaves.