Ingredients
- Chicken: 4 to 5 chicken thighs.
- Herbs & Vegetables:
- Onions: 2 large onions, finely sliced.
- Garlic: 3 to 4 pods, chopped.
- Carrots: 2 medium carrots, cut into rounds.
- Peppers: Green and yellow peppers, cut into strips.
- Marinade & Seasoning:
- Mustard: 1 to 2 tbsp.
- Lemon juice: Half a lemon.
- Oil: To sear meat.
- Spices: Salt, black pepper and broth powder (optional).
- Fresh herbs: Thyme or parsley.
Preparation Steps
1. Marinate the chicken
- Clean the chicken thighs and pat dry.
- In a bowl, mix the chicken with the mustard, lemon juice, chopped garlic, salt and pepper.
- Make sure the chicken is well coated in the marinade.
2. Sear the chicken
- Heat a little oil in a frying pan over medium-high heat.
- Place the chicken thighs in the pan, skin side first. Sear them until they are nicely browned on both sides.
- Once browned, remove the thighs from the pan and reserve them.
3. Brown the vegetables
- In the same pan (using the chicken cooking juices), add the sliced onions and fry until they begin to soften.
- Add the carrots and peppers. Mix and cook for a few minutes.
4. Assemble and simmer
- Return the chicken thighs to the pan, on top of the bed of vegetables.
- Pour in the remaining marinade liquid.
- Cover the pan and reduce the heat. Simmer for about 15 to 20 minutes until the chicken finishes cooking and the vegetables become tender.
5. Service
- The dish is ready when the chicken is cooked through and the sauce has thickened slightly.
- This quick chicken dish is typically served with white rice, couscous or a fresh salad.