Chicken stewed with vegetables

1. 1 Chicken thighspack 900 g ≈ $3.81 160 g
2. 2 Mixed vegetables (frozen)pack 400 g ≈ $1.60 150 g
3. 3 Potatoes≈ $2.15 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. Wash the thighs and pat dry with paper towels, then preheat a medium skillet over medium heat without oil.

2. Sear the thighs until a crust forms on both sides over high heat, about 4 minutes per side, then set aside on a plate.

3. Return the pan to medium heat, add onion⁴ and diced potatoes³, salt and paprika, and simmer for 15 minutes, stirring every few minutes until the onion is translucent and the potatoes soften.

4. Return the thighs to the pan with the vegetables, pour in 150 ml of water, cover and simmer over medium heat for about 10 minutes until the chicken¹ is fully cooked and the potatoes³ are tender when pierced.

5. Add the frozen vegetable mix and sour⁵ cream, stir, cover and simmer for another 10 minutes over medium heat until the vegetables are heated through and the sauce thickens; check the seasoning and adjust if needed.

6. Remove the pan from the heat and let rest, covered, for 5 minutes; serve hot straight from the pan, garnish with herbs if desired.

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”.