One of the best things you can do to make preparing any recipe easier is what the French call “Mise en place” or everything in place. This simple kitchen concept has saved many a disaster.
First, check your ingredient list before anything else. If it’s not in your kitchen, you can’t cook it, and you don’t want to stop part way through to run to a neighbor’s or the store.
Next, assemble your ingredients and do any prep work. When it is all measured, peeled, and diced the actual cooking goes by much more efficiently. Your onions don’t burn while you are peeling carrots.  I like to group my ingredients in cooking order.
Mise en place doesn’t take any extra time. In fact, I think it save time and certainly prevents problems.