One pot, cooked long enough that everything gives way to a spoon.
45 minutes · for the low-fiber days
Ingredients
Per person. The planner scales these for however many you are cooking for.
2 chicken thighs
7 oz potatoes
2 carrots
2 cups chicken stock
Method
Season the thighs with salt and brown them in a heavy pot over medium-high heat, about 4 minutes per side. Transfer to a plate.
Peel and chop the potato and carrot and cook in the rendered fat until beginning to soften, about 5 minutes.
Return the chicken, add the stock, bring to a simmer and cover.
Cook until the vegetables fall apart when pressed and the chicken is tender, about 35 minutes. Season to taste, and leave out the beans, barley or lentils a stew recipe might call for.
This is one of the recipes for low-fiber days of colonoscopy prep.