One‑pot chicken stew: Simple, satisfying, and perfect for leftovers

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

One-pot dishes have as many advantages as no other dishes. They are prepared straightforwardly, 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 share the recipe that has worked best in my home. This one has recently become our favourite among the other one-pot dishes. Goulash — sure, I like it, but it's a shame the kids turn up their noses at it. Ratatouille is delicious, although while making it, I always feel like Robert Makłowicz will come out of the fridge and tell me that what's in the pot is definitely not Hungarian ratatouille. As you can see, this chicken stew has become my favourite for many reasons!

Ingredients:

                              
• 1 kilogram 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,
• 475 millilitres 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 heat. 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!