I am going to start a quick dinner series starting today.

Even though most of my recipes and quick and simple, I would like to focus in getting in and out of the kitchen in about 30 minutes – don’t dare compare me to Rachel Ray – cause bad things will happen then.

Here is a one pot dish that was red in just over 30 minutes.

One thing to keep in mind when using simple and few ingredients is to get the best quality you can afford and find.

Here we have organic free range chicken thighs.  Salt and pepper generously and sear on high heat in olive oil.

I throw in some thyme to flavor the oil and the chicken.

Brown on both sides.

Now cut the vegetable you want to use – I have potatoes, sweet potatoes, onion and garlic cloves.

Nestle the vegetables between the chicken and add a little more thyme leaves.

Since I wanted to create a sauce and my dad had a yen for coq au vin but he told me too late – I made the following adjustment.

Make a little space in the pan and add a tbs of flour.  Cook well in the fat until brown and make sure there are no lumps by smoothing the flour with the back of your spoon.

Now add a cup of white or red wine and a cup of water.

Bring this to a boil and bake in a 400 degree oven for about 20 minutes or until the chicken and vegetables are cooked through.

Taste sauce for season and serve hot.

I started the meal with a simple arugula salad and then the chicken.

One pot to wash and in and out of the kitchen within half an hour. Not a bad deal at all.

I hope you try this dish.

Until I cook again!