Step 1

Peel and cube the potatoes, about 3 cm/1.2 inches. Clean and cube the red pepper and the carrots. Finely chop the garlic. Set everything aside. Finely chop the onion and set aside separately from the previous vegetables.

Step 2

Mix the flour, paprika, salt and pepper. Rub the chicken breasts with this mixture.

Step 3

Heat 1 tablespoon of the oil in a large (wide and shallow) Dutch oven or another large thick-bottomed pot. Place the chicken in the pot and cook 2 minutes on each side until golden. Remove from the pot.

Step 4

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

Step 5

Add the remaining stock and the 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 of 75 degrees Celsius/ 165 degrees Fahrenheit (no pink allowed). Remove the chicken from the pot.

Step 6

Turn the heat to medium high and bubble the sauce for about 5 minutes or until it thickens slightly. Adjust the taste with salt and pepper and sprinkle with parsley.