Chicken thighs with sautéed vegetables

Chicken Thighs with Sautéed Vegetables – A Light, Flavorful Dinner

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 4

Welcome to a culinary world full of flavors and colors! Today, I will share with you a delicious recipe for chicken thighs with sautéed vegetables. This recipe is not only simple but also perfect for a light dinner or a hearty lunch. It’s a great way to enjoy fresh vegetables in a dish that combines the juicy meat of the chicken with enticing flavors.

A brief story about the recipe
This chicken thigh recipe is inspired by old culinary traditions where meat was often cooked alongside fresh vegetables to create nourishing and flavorful dishes. Let’s embark on a culinary journey that combines simple techniques with quality ingredients.

Ingredients
- 2 whole chicken thighs (about 700-800 g)
- 2 larger carrots
- 3-4 medium potatoes
- 2 cloves of garlic
- A few asparagus spears (about 150 g)
- 2 tablespoons of tomato sauce
- Salt, pepper, curry (to taste)
- Corn oil (for cooking)
- Parsley and dill (for garnish)
- Rosemary and sage (optional, for flavor)

Preparation steps
1. Preparing the chicken thighs
Start by washing the chicken thighs well. If you prefer, you can remove the skin for a lighter dish. Place the thighs in a pot with water and salt, and let them boil for 15-20 minutes. This step will not only help cook the meat evenly but will also reduce the cooking time later. Don’t forget to skim the broth to remove impurities.

2. Sauté the thighs
After boiling, drain the thighs well and transfer them to a pan. Add a little corn oil and the two minced garlic cloves. Sprinkle with salt, pepper, curry, and add a cup of water. Cover the pan with a lid and let everything simmer on low heat. This step will ensure that the thighs become tender and flavorful.

3. Preparing the vegetables
While the thighs are cooking, you can focus on the vegetables. Peel the carrots and potatoes, then cut them into rounds and cubes, respectively. The asparagus can be left whole, but make sure to remove the woody ends. Boil the vegetables in salted water for about 15-20 minutes until they become slightly tender but not overly soft.

4. Sauté the vegetables
In another pot, add a little corn oil and start with the potatoes. Let them get a golden crust, then transfer them to a bowl and sprinkle with a bit of pepper, salt, dill, and fresh parsley. Continue with the carrots, which you will sauté with a splash of rosemary and sage to enhance their flavor. Lastly, sauté the asparagus in the same way, adding salt and pepper.

5. Finalizing the dish
Once the chicken thighs are cooked, add the two tablespoons of tomato sauce, basil, and a little chopped onion. Let it simmer together for a few minutes for the flavors to blend.

6. Serving
Place the chicken thighs on a platter and surround them with the sautéed vegetables. Garnish with parsley and fresh dill for a fresh and appetizing look.

Helpful tips
- For an even more intense flavor, you can add a few drops of lemon over the vegetables before serving.
- Vary the vegetables: Depending on the season, you can add zucchini, bell peppers, or onions to bring a variety of flavors and colors.
- Creative serving: This recipe pairs perfectly with a summer salad or mashed potatoes to complete the meal.
- Recommended drinks: A glass of white wine or a fresh citrus juice will complement the dish perfectly.

Nutritional benefits
Chicken thighs are an excellent source of protein, and the vegetables used provide essential vitamins and minerals. Carrots are rich in beta-carotene, while asparagus is a good source of fiber and antioxidants. This dish is not only tasty but also healthy, offering a balanced meal.

Frequently asked questions
- Can I use other types of meat? Yes, you can adapt the recipe using chicken breast, turkey, or even pork, depending on your preferences.
- How can I make the dish spicier? Add a chopped chili pepper or a little chili sauce during cooking for an extra kick.
- Can I prepare the recipe in advance? Absolutely! The chicken thighs and vegetables can be cooked a day ahead and reheated before serving.

This recipe for chicken thighs with sautéed vegetables is an excellent choice for a family dinner or a special meal with friends. Try it and enjoy every bite!