WHAT’S for dinner tonight? Here at Chez Me we’re having my patented chicken-stew-casserole-baked-in-broth-yoke. Recipe and really bad photos of the raw ingredients to follow. It’s not exact, I’m not putting measurements, a spoon is a spoon you know? Work it out depending on what you like, if you only want to use a little of this or more of that, go ahead! Feel free to add your own thoughts/recipes in the comments or indeed to ridicule my food choices.
What you need:
Chicken legs/breasts/thighs/whatever you’re into yourself
Herbs – parsley and basil if you have it, meh you can leave these out if you don’t have any
Chicken stock – a cube if you’ve none fresh
Sundried Tomato Intense Paste/Pesto (you can get it in a jar in Tesco, I like the Sacla Italia range)
Salt and pepper
Pasta, potatoes, crusty bread, salad, extra veggies, whatever you fancy depending on how hungry you are
What you need to do:
Prepare the chicken: poke feck out of it with a sharp knife all over
Rub in some olive oil, salt and pepper and some crushed garlic (I’ve been using the One Calorie olive oil spray lately for cooking, if you’re looking to lighten the calories a bit)
Place the chicken in an ovenproof dish
Make up the stock with boiling water if using a stock cube or by simply pouring into a jug if you have fresh
Add a spoon of Sacla Italia Sundried Tomato Intense Paste or Sacla Italia Sundried Tomato Pesto to the stock, stir well.
Pour this mixture over the chicken in the dish and then add in a spoon of tomato puree, just because. I like the extra tomatoey taste of it. Leave it out if you don’t like it.
Add some chopped tomatoes and the herbs
Whack into the oven at about 190-200 degrees Celsius for about 30 minutes
After about 30 minutes take out of the oven and test with a knife – the chicken will probably still be a little pink and oozy
Increase the heat a little and throw in the chopped mushrooms – put back in the oven for about 15-20 mins more or until the juices in the chicken run clear and the stock mixture in the tin is bubbling good-oh. Don’t poison yourself, make sure it’d done before you take it out.
Remove from the oven and serve immediately with whatever side you’re having. I like to lift the chicken out of the tin and place it on the centre of a heated plate. I then spoon some of the mushrooms, tomatoes and herbs over it and then add another couple of spoons of the stock mixture for dipping! Tonight we’re having penne pasta with a spoon of the tomato pesto mixed through it, a side order of peas, corn and carrots and a side salad.
I also love sweet potato chips with this, mashed or roast potatoes or garlic bread and it goes particularly well with green beans and garden peas.
And just because it’s Tuesday and Desperate Housewives Day, for afters I bought us Raspberry Cupcakes in Marks and Spencer. Noms!