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Print Recipe
Chicken Thighs with Vegetables Recipe
Juicy, tender chicken thighs with vegetables in a delicious gravy for lunch or dinner.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Sprinkle the thighs with garlic powder, pepper, and salt. RUB the spices well into the chicken thighs.
    Sprinkle the thighs with garlic powder, pepper, and salt. RUB the spices well into the chicken thighs.
  2. In a hot deep frying pan, pour the olive oil and add the butter. Melt.
    In a hot deep frying pan, pour the olive oil and add the butter. Melt.
  3. Fry the chicken thighs over medium heat until Golden on both sides for 4-5 minutes. Put on a plate.
    Fry the chicken thighs over medium heat until Golden on both sides for 4-5 minutes. Put on a plate.
  4. While the chicken is being fried, cut the onion into large cubes.
    While the chicken is being fried, cut the onion into large cubes.
  5. Carrots are also cut into large pieces.
    Carrots are also cut into large pieces.
  6. Coarsely chop the celery (approximately 1.5 cm).
    Coarsely chop the celery (approximately 1.5 cm).
  7. Fry the onion, carrot, and celery in the pan where the chicken thighs were fried for 5-7 minutes.
    Fry the onion, carrot, and celery in the pan where the chicken thighs were fried for 5-7 minutes.
  8. Add the coarsely chopped garlic and fry for one minute.
    Add the coarsely chopped garlic and fry for one minute.
  9. Add salt and pepper to taste. Add the flour and mix. Fry for 2 minutes.
    Add salt and pepper to taste. Add the flour and mix. Fry for 2 minutes.
  10. Pour water, add tomato paste and mix well.
    Pour water, add tomato paste and mix well.
  11. Put the chicken thighs on top.
    Put the chicken thighs on top.
  12. Cover with a lid and simmer on a low heat for 30 minutes. Done.
    Cover with a lid and simmer on a low heat for 30 minutes. Done.
  13. Bon Appetit!
    Bon Appetit!

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