Prepare the vegetables: Peel and cube the potatoes (about 1 inch/ 2.5 cm). Clean and dice the red pepper and carrots. Finely chop the garlic. Set everything aside. Finely chop the onion, keeping it separate from the rest of the vegetables.1.5 lb potatoes / 700 g + 1 large red bell pepper + 4 medium carrots + 3 garlic cloves + 1 medium onion

Season chicken: Mix flour, paprika, salt, and pepper and rub the mixture into the chicken pieces.2 tablespoons all-purpose flour + ¾ teaspoon ground sweet paprika + ¾ teaspoon fine sea salt + ¼ teaspoon black pepper + 4 chicken breasts

Sear chicken breasts: Heat 1 tablespoon of oil in the pot. Sear the chicken breasts for 2 minutes on each side until golden, then remove them from the pot.1 tablespoon of the oil

Sauté vegetables: Add the second tablespoon of oil to the pan. Cook the onions for about 2 minutes, stirring often. Add the rest of the prepared vegetables and one splash of the stock. Stir and scrape the bottom of the pan. Cook for about 5 minutes.1 tablespoon of the oil

Simmer chicken: Add the remaining stock and rosemary. Stir well. Nestle the chicken on top of the vegetables, cover, and simmer gently for 20-25 minutes or until the potatoes are tender and the chicken is cooked through. The internal temperature of the meat should be 165°F/74°C.1 cup chicken stock / 250 ml + 1 teaspoon dried rosemary

Sauce: Remove the chicken from the pot. Turn the heat to medium-high and bubble the sauce for about 5 minutes or until it thickens slightly (Note 3).

Adjust the taste with salt and pepper and sprinkle with parsley.1 tablespoon parsley