Chicken-one-pot

These days there are usually only three of us for dinner. Knowing me, I like short cuts and have everything in one dish - save on dish washing too! I don't remember where I came across this recipe so sorry I can't give credit. I like it because it is really simple to cook and  with minimal everyday ingredients that can be found in most household, it is a breeze. As for taste, according to Leanne, she doesn't like it... but loves it! She likes to tease me with a long pause at the... :0 Naughty girl.

Any veggies like celery, bell peppers, peas can be added too. A good fridge cleaning recipe.

 

3 chicken thighs, deboned

corn starch seasoned with salt and pepper to coat chicken

2 T oil

1 big onion, diced

1 carrot, diced

1 tomato, diced

2 cloves of garlic, crushed and peeled

2 T brown sugar

4 T apple cider vinegar

1 T Worcestershire-sauce

black pepper, freshly ground

salt

Cut chicken into two. 

Pat dry and coat them in the corn starch. 

Heat oil in pan, fry the chicken until it is golden and cook through. 

Remove to a plate.

Fry onion in the same pan on fairly high heat until fragrant and slightly caramelized, add garlic, carrot and tomato. 

Combine sugar, apple cider vinegar and Worcestershire-sauce in a bowl and adjust the sweet and sour balance to taste, add 2-3 tablespoon of water if like thinner gravy. 

Add to the veggies and cook for a few minutes until sauce thickens a little. 

Return the chicken to the pan and mix well. Season with some black pepper and salt if you like. Dish out and garnish with cilantro (which I didn't have) and serve with rice.