Chicken thighs with vegetables

Raquel, author of Los Tragaldabas, tells us today about that usual chup chup, that way of cooking and flavors of yesteryear that we like to recover and savor so much. To do this, he brings us an uncomplicated recipe, which with only a few minutes of preparation and a little patience for it to finish cooking, could turn out to be an exquisite recipe. I encourage you to try!

Today I bring you a recipe that, in addition to being very simple, is delicious. At home we love chicken, I think it is a meat that you can get a lot of use out of, we can also prepare it in a thousand ways depending on the part that we are going to cook.

I personally love the brisket, even if it is the driest part, it is the one I like the most. Unlike my children, the thighs are their favorite part. The combination of chicken thighs with vegetables results in a simply delicious dish, a very traditional recipe and made with chup chup as in the old days. This is really how food maintains all its flavor, in the kitchen like almost everything in life, you just need time and love.

To make the thighs I used my mineral blue cocotte from Le Creuset , it couldn't be prettier, right? Like the other cocottes: due to the type of recipe it is, you can make it perfectly in other cast iron cocottes, be it the low cocotte or the casserole type . Cooking in a cocotte gives you the assurance that your dish will be made in the most traditional way, the heat will be perfectly distributed throughout the cocotte and cooking will be perfect. When you cook in this type of cast iron containers, you must keep the heat at a medium temperature so that you can ensure a perfect end result.

The choice of ingredients is very important, preferably I always buy free-range chicken, without a doubt its flavor is more intense and the texture of the meat varies from that of normal chicken. Vegetables, just like meat, should be the best, a dish begins with the ingredients and the final result will depend on them. This recipe admits all the vegetables that we like the most and, above all, we can adapt it to seasonal vegetables, because we can take it throughout the year.

Ingredients

• 800g of chicken thighs
• 1 zucchini
• 3 carrots
• 2 red onions
• 4 garlic cloves
• 3 ripe tomatoes
• Laurel
• Salt
• Pepper
• Chicken soup
• Extra virgin olive oil

preparation of the recipe

1. We put in our cocotte a generous drizzle of olive oil covering the base, we heat over medium heat.
2. Add the vegetables, the whole garlic, the onion cut into quarters, carrots into thin slices, zucchini into not very small cubes, tomatoes cut into quarters. The idea is that we have a locked sauce in which the vegetables have a presence.
3. We fry everything until golden, add the chicken drumsticks, season with salt and pepper and add the bay leaf. Sauté together with the vegetables until golden brown.
4. Add the chicken broth to cover our thighs. We put the fire to medium low and stir from time to time until our sauce reduces.
5. We serve directly in our cocotte. We can accompany it with some steamed potatoes.
6. These types of stews are much better if we make them the day before. We will get it to settle and the flavor is much more concentrated.