15 Aug 2010
27 Mar 2010
tasty frugal family recipe
BAKED CHICKEN WITH COURGETTE, MUSHROOM & TOMATO RAGOUT
(with rice & bread)
- A great one-pot dish, for convenience you can make the ragout well in advance, but for best results, bake the chicken just before serving.
SERVES 8
olive or sunflower oil
8 chicken breasts or thighs, great for flavour with or without skins
salt and pepper
an onion or shallots peeled and roughly chopped
garlic cloves peeled and smashed
couple or three courgettes trimmed and chopped
a few thyme sprigs
pack of mushrooms
Veg stock cube and a mug of water or a glass of white wine
Tin of tomatoes or fresh ones
Fetch some butter from the fridge to soften a little.
Put equal ammounts of washed and drained rice and water in the rice pot, season with a little salt and a tbsp of oil, push down button to cook.
meanwhile...
Heat the oven around gas 5/190c. Heat a large heavy-based frying pan and add some 3tbsp olive oil. Put in the chicken and season with salt and pepper.
Sear the chicken, in batches if need be, skin side down for 5-6 minutes until golden brown, then turn over and cook the other side for 3-4 minutes. Transfer to a plate.
Add a bit more oil and tip in the onions, garlic, mushrooms and a few thyme sprigs. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent, and the courgettes are starting to soften. Season generously with salt and pepper.
Add the courgettes, then pour in the wine or water/stock cube and simmer till it has reduced by half. in the meantime, put an oiled roasting pan in the oven to warm up.
Stir the tomatoes through the vegetables and tip into the roasting pan. Place the seared chicken pieces on top and scatter over some more herb sprigs. Bake in the oven depending on the thickness of the chicken, until firm and cooked through.
meanwhile...
Crush some garlic to taste and add to the butter with some parsley if you like. Blend with a fork. Slice bagette how you like or cut half way through like the shop bought baguette and either stuff the garlic butter into spaces, and bake until golden. If using sliced portions, grill one side. Then spread butter generously overthe other and grill till golden.
meanwhile...
Check rice and fluff with a plastic or wooden utensil, with a little butter or marg.
Rest for five minutes before serving, with plenty of crusty bread on the side.
(with rice & bread)
- A great one-pot dish, for convenience you can make the ragout well in advance, but for best results, bake the chicken just before serving.
SERVES 8
olive or sunflower oil
8 chicken breasts or thighs, great for flavour with or without skins
salt and pepper
an onion or shallots peeled and roughly chopped
garlic cloves peeled and smashed
couple or three courgettes trimmed and chopped
a few thyme sprigs
pack of mushrooms
Veg stock cube and a mug of water or a glass of white wine
Tin of tomatoes or fresh ones
Fetch some butter from the fridge to soften a little.
Put equal ammounts of washed and drained rice and water in the rice pot, season with a little salt and a tbsp of oil, push down button to cook.
meanwhile...
Heat the oven around gas 5/190c. Heat a large heavy-based frying pan and add some 3tbsp olive oil. Put in the chicken and season with salt and pepper.
Sear the chicken, in batches if need be, skin side down for 5-6 minutes until golden brown, then turn over and cook the other side for 3-4 minutes. Transfer to a plate.
Add a bit more oil and tip in the onions, garlic, mushrooms and a few thyme sprigs. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent, and the courgettes are starting to soften. Season generously with salt and pepper.
Add the courgettes, then pour in the wine or water/stock cube and simmer till it has reduced by half. in the meantime, put an oiled roasting pan in the oven to warm up.
Stir the tomatoes through the vegetables and tip into the roasting pan. Place the seared chicken pieces on top and scatter over some more herb sprigs. Bake in the oven depending on the thickness of the chicken, until firm and cooked through.
meanwhile...
Crush some garlic to taste and add to the butter with some parsley if you like. Blend with a fork. Slice bagette how you like or cut half way through like the shop bought baguette and either stuff the garlic butter into spaces, and bake until golden. If using sliced portions, grill one side. Then spread butter generously overthe other and grill till golden.
meanwhile...
Check rice and fluff with a plastic or wooden utensil, with a little butter or marg.
Rest for five minutes before serving, with plenty of crusty bread on the side.
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