ONE PAN CHICKEN AND VEGETABLES

Ingredients

• 3 Chicken legs, skin on, bone in
  1 Tbsp olive oil

Seasoning Blend:

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp salt
  1/2 tsp thyme
  

  Vegetable Mixture and sauce:

• 1 large potato, cooked and cubed

• 1 zucchini, cubed

• 1 yellow squash, cubed

• 1/2 cup shredded carrots, shredded

• 1 shallot, sliced

• 1 strip beef bacon, cooked and chopped (optional)

• 1-1 1/2 cups chicken stock

• 1-2 tsp capers

• 3-4 cloves garlic, minced

• 1/2 cup heavy cream

To serve: 

White rice (optional)

Directions

Step 1

In a small bowl, thoroughly mix the paprika, turmeric, salt and thyme. Set seasoning blend aside. Heat olive oil in a heavy bottom pan or cast iron skillet on medium high heat. Add chicken, skin side down. Season the chicken with half the seasoning blend. Cook chicken for 8 minutes, then flip to the other side, season with the rest of the blend and continue to fry for another 8 minutes. Remove and allow to rest.

Step 2

Add vegetables to the same pan, sprinkle in the other half of the seasoning, chicken stock, capers and garlic, then bring to a boil, about 2 to 3 minutes. Reduce to low heat, add heavy cream and allow to simmer for another 2 to 3 minutes

Step 3

Place chicken legs back into the pan, and let the sauce continue to simmer for another 5 to 7 minutes. Serve chicken and vegetables over rice or all by itself with the pan sauce and enjoy!