One-Pan Chicken Thighs with Vegetables

1. 1 Chicken thighspack 900 g ≈ $3.99 160 g
2. 2 Mixed vegetables (frozen)pack 400 g ≈ $1.60 150 g
3. 3 Potatoes≈ $2.19 per kg 150 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
6. 6 Sunflower oil 10 ml
7. 7 Paprika 1 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the thighs dry, season with salt. Slice the onion⁴ into half-moons, cut the potatoes³ into 2 cm cubes.

2. Heat the oil in a deep skillet over medium heat. Sear the thighs 4 minutes per side until golden brown, then set aside.

3. In the same skillet, sauté the onion⁴ for 3 minutes until translucent. Add the potatoes³ and paprika, stir, and cook for 3 more minutes.

4. Return the thighs to the skillet, pour in 150 ml water, cover, and simmer on low heat for 20 minutes until the potatoes³ are tender and the chicken¹ juices run clear.

5. Stir in the mixed² vegetables and sour⁵ cream, cover, and braise for another 8–10 minutes until the veggies are heated through and the sauce thickens. Adjust seasoning with salt.

6. Remove from heat, let rest covered for 5 minutes, and serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.