1. Heat a heavy pot or cast iron pan over medium heat. Add olive oil. 2. Add chicken pieces and sear until lightly golden on all sides. 3. Add chopped onion and cook until soft and translucent. 4. Add grated carrot and cook for 3–5 minutes until slightly softened. 5. Add minced garlic and stir for about 30 seconds. 6. Add potatoes cut into medium chunks. Mix well. 7. Pour in water or broth so it comes about halfway up the ingredients. 8. Season with salt and black pepper. 9. Cover and simmer on low heat for 30–40 minutes, until potatoes are tender and chicken is fully cooked. 10. Stir occasionally. In the last 5–10 minutes, uncover slightly to let the liquid reduce and thicken. SERVING IDEAS: 1. Add a side of simple cucumber or tomato salad for freshness. 2. Sprinkle with chopped herbs like parsley or green onion before serving. 3. Pair with pickles or fermented vegetables for a traditional contrast.

   1. For dressing, whisk mayonnaise, mustard, oil, vinegar, sugar, salt and pepper in small bowl until well blended. 2. For salad, toss romaine, arugula, cucumber, radishes and chives in large bowl. Divide among 4 plates; top with egg wedges and beet quarters. Serve dressing separately or drizzle over salad just before serving.