This is the dinner I turn to on the nights I have zero energy but still want something warm and homemade. You layer everything in a single pot, put the lid on, and let it simmer away while you go do something else. An hour later you’ve got tender, juicy chicken surrounded by soft potatoes, cabbage, peppers, and tomatoes that have all soaked up each other’s flavors. No browning in batches, no babysitting the stove, just one pot and a little patience.
- 4 bone-in chicken thighs
- vegetable oil
- 1 large onion (about 10 oz)
- 2 medium carrots (about 10 oz)
- 1 lb tomatoes
- 1.25 lbs potatoes
- 1 bell pepper
- 1 whole head of garlic
- 2 to 3 cups shredded cabbage (about 10 oz)
- salt and black pepper to taste
- 1 teaspoon paprika
- poultry seasoning to taste
- fresh dill
Cut the chicken thighs into smaller pieces and slice the onion into quarter rounds. Drizzle a little oil into the bottom of a heavy pot and lay the chicken and onion in first. Slice the carrots into half rounds and add them on top, then season with black pepper and a little poultry seasoning. Cut the tomatoes and potatoes into chunks and add them to the pot.
Seed the bell pepper and cut it into quarters. Thinly slice the garlic cloves and add them along with the pepper. Season everything again with salt, black pepper, and a bit more poultry seasoning. Finally, shred the cabbage coarsely and lay it over the top as the last layer, then sprinkle the paprika over everything.
Cover the pot with a lid and bring it up to a boil, then reduce to low heat and let it simmer for 1 hour. The vegetables release their juices as they cook, so you don’t need to add much liquid at all, and everything braises together into something incredibly tender and savory.
When it’s done, scatter fresh dill over the top and serve it straight from the pot. The chicken falls apart, the potatoes are soft, and the whole thing tastes like it took way more effort than it actually did. This has become one of my regular weeknight lifesavers.
