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. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.