I’m a pro when it comes to cooking in bulk and eating leftovers for a week. It’s not that I don’t like cooking regularly…but I find it really difficult to cook small portions (as in a meal for 1 person). Anyway, not really a problem as I always have lunch or dinner in the fridge/freezer when needed…and I make sure I cook something that tastes amazing that I can cope eating for several days straight.
This week I got organised and decided to make my Thursday dinner on Wednesday night, meaning that when I got home from work on Thursday my dinner was cooked and ready to go – all I had to do was whip up some quinoa and I had an instant healthy and delicious dinner. For added goodness you can add grated carrot or zucchini, diced capsicum or eggplant or peas or beans with the mushrooms to boost/hide the veggie content!!
Chicken cacciatore is one of my favourite one-pot meals and is super easy to cook. It freezes really well (for any leftovers) and tastes even better a couple of days after you’ve cooked it. I serve this with quinoa because of it’s nutritional benefits, but you could serve with pasta, potatoes, rice, polenta, steamed or roasted vegetables or a big piece of crusty bread to soak up all the delicious sauce. Cooking this long and slow means that the chicken just falls apart and doesn’t dry out and the flavours intensify and make the sauce delicious and rich.
– 1 kg chicken thighs (Marylands or drumsticks also work well. Chicken breast works, just reduce the cooking time otherwise they’ll dry out too much)
– 15 button mushrooms, halved
– 2 medium brown onions
– 4 cloves garlic
– 2 tbsp tomato paste
– 1/2 cup white wine
– 1/2 cup chicken stock
– 1 tsp dried oregano
– 1 tsp dried Italian herbs (or use basil, parsley, thyme mix)
– 2 x 400g tins crushed tomatoes
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 cup quinoa – rinsed and drained
– 2 cups chicken stock
– 1 large spring onion
– Salt and pepper to taste
1. Preheat oven to 160 degrees celcius.
2. Add olive oil to stove top/ovenproof dish and seal chicken in batches until browned. Remove chicken from pan and add onions and garlic; cook until soft.
3. Add mushrooms and cook for 1-2 minutes until they start to colour. Add tomato paste and cook for another minute. Add wine to pot and simmer until halved in quantity.
4. Add stock, herbs, tomatoes and salt and pepper to taste, then add chicken to the pot.
5. Cover pot with lid and cook in oven for 1 hour. Take lid off and cook for a further 1 hour.
1. Put stock in pot and bring to the boil. Add quinoa and simmer for 15 minutes or until all the liquid is absorbed. Add finely sliced spring onion and salt and pepper to taste.