Chicken Braised with Vegetables in a Sauté Pan

Pat the chicken thighs dry with paper towels and cut into large pieces (about 3–4 cm / 1½ in) so the meat stays juicy during braising. Slice the onion into half-moons; cut the carrots into rounds or batons. Remove seeds from the bell peppers and slice into strips. Cut the zucchini into large cubes. Peel the potatoes (if using) and cut into 2–2.5 cm (¾–1 in) cubes; cover with cold water for 5 minutes, then drain in a colander. Mince the garlic with a knife.

Heat a sauté pan or heavy-bottomed pot over medium heat and add the vegetable oil. Lay the chicken in a single layer and sear for 4–5 minutes without moving it so a crust forms. Flip and sear for another 3–4 minutes. Transfer the chicken to a plate, leaving the fat and juices in the pan.

In the same pan, add the onion, lightly salt it, and cook for 3–4 minutes, stirring, until softened and lightly translucent. Add the carrots and sweat for another 4–5 minutes so they soften slightly and release their sweetness.

Add the paprika and thyme, stir, and toast for 20–30 seconds to bloom the aroma. Add the canned tomatoes, bay leaves, and a pinch of sugar (optional). Pour in the hot water or stock, scraping up the browned bits from the bottom—they add depth to the sauce. Bring to a gentle simmer.

Return the chicken along with any accumulated juices to the pan. Add the potatoes (if using) and stir so they are coated in sauce. Reduce heat to low, cover, and braise for 15 minutes, checking occasionally to maintain a calm, gentle simmer.

Add the bell peppers and zucchini and stir. Cover and braise for another 10–12 minutes, until the potatoes are tender, the chicken is fully cooked, and the vegetables are soft but still hold their shape. Add the garlic 2 minutes before the end; taste the sauce and adjust salt and pepper.

Remove from the heat and discard the bay leaves. Add the parsley, gently stir, and let stand covered for 5 minutes so the flavors settle. Serve hot, spooning the sauce from the pan over the top.