I’ve been cooking at home so much more recently, and here’s a dish that is super easy, and makes a great main out of chicken thighs. I cut each thigh in three pieces, coat in seasoned flour, and fry to seal the outside in olive oil. I like to maintain some structure by frying these curled up.
The stew contains onions and celery (pan-fry), carrots and left-over roasted potatoes.
Once the chicken is sealed on the outside, add it to the stew veggies and then pour in some liquid, such as chicken broth.
For added flavor, I use bay leaves, thyme, pepper, anchovy paste, and some mild hot sauce. Add salt to taste at the end if needed.
Once you can do this dish well, you can see how easy it will be to switch out the protein, veggies and liquid to make different flavor combinations.