Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Cut the chicken thighs into pieces about 3 cm across and toss with 1.5 g of the salt, the black pepper, smoked paprika, and oregano. Slice the potatoes evenly, about 5 mm thick. Trim and halve the green beans, cut the bell pepper into strips, and finely chop the garlic.
Sear the chicken
Heat the olive oil in a large skillet with a lid over medium-high heat. Arrange the chicken in a single layer and sear for about 2 minutes on each side, until browned in places and seared on the outside. Transfer it to a plate; it does not need to be fully cooked at this stage.
Braise the potatoes
Add the potatoes and garlic to the same skillet. Toss them in the pan drippings for about 1 minute, then pour in the chicken broth and add the remaining 1 g of salt. Bring to a gentle simmer, cover, and braise over medium-low heat for 12–14 minutes. Stir once; the potatoes should be almost tender, with a little liquid left in the bottom of the skillet.
Finish cooking the chicken and vegetables
Add the seared chicken and any juices from the plate to the skillet, along with the green beans and red bell pepper. Stir, cover, and braise for another 6–8 minutes, until the potatoes are tender and the thickest piece of chicken reaches an internal temperature of at least 74 °C. If the liquid runs out sooner, add 30 ml of water.
Finish with lemon and capers
Remove the skillet from the heat. Stir in the drained capers and lemon juice, taste, and add up to 0.5 g more salt if needed. Serve immediately, while the potatoes are tender, the beans are still firm, and the sauce is bright and slightly tangy.