One-pot won­der

Dish is great to eat nowor keep the sauce to have later

Central and North Burnett Times - - EASY EATING - Shan­non New­ley shan­non.new­ley@dai­lyex­am­iner.com.au

I’M IN that last stretch be­fore hol­i­days. So much to do, so lit­tle time. Ab­so­lutely no money.

I’m quite sure if my work mates hear me cry poor one more time I’ll be run out of the build­ing well be­fore my hol­i­days start – es­pe­cially con­sid­er­ing I’m broke be­cause I have in­vested all my money in flights and train trips around Europe.

With my bank ac­count at an all-time low and to save money, I’ve been delv­ing into the freezer for some of my pre-pre­pared meals.

But after a week of eat­ing zuc­chini pasta bake, the thought of another mouth­ful is enough to de­stroy my ap­petite – although I’m sure I’ll be poor enough and hun­gry enough to eat it by this time next week.

In my quest to find some­thing apart from that pasta bake to take for lunch I had to dig a lit­tle deeper. And hid­ing in the depths of the freezer I dis­cov­ered a con­tainer of sauce from one of my old favourites – this amaz­ingly easy yet tasty boc­concini chicken.

It’s a bit of a one-pot won­der and pretty ba­sic, but it al­ways seems to get a good re­view.

Once the chicken is de­voured, there’s al­ways enough left-over sauce to freeze. I tend to use it as a pasta sauce, adding a lit­tle fresh basil and stir­ring it through just be­fore serv­ing to spruce it up a bit.

There are a few easy sub­sti­tutes as well – you don’t re­ally need bam­bino boc­concini, the nor­mal sized stuff is fine.

You can pop in other herbs if you like, ham or ba­con will work in­stead of pro­sciutto, chicken breasts can be used in­stead of thighs and you could serve it up with vegetables if the rice doesn’t in­ter­est you.

I’m hop­ing to find some other frozen trea­sure buried away to get me through the next week, after which it will be all about baguettes, cheese, crepes and of course red wine.

Bam­bino boc­concini chicken

Serves 4

In­gre­di­ents

3⁄ cup baby boc­concini, cut

4 in half 700ml tomato pas­sata 1 brown onion 3 cloves of garlic 1 bunch basil 2 cups long-grain rice 4 pieces of pro­sciutto 8 chicken thighs 2 cups chicken stock oil Salt and pep­per to sea­son

Method

Heat oil in a fry pan, brown chicken thighs and set aside. In the same pan add some more oil, fry the onion un­til soft, add garlic and cook for two more min­utes. Add chicken back into the pan, along with tomato pas­sata and chicken stock. Sea­son with salt and pep­per. Bring to boil and add 1⁄ of 3 the basil. Turn down to a sim­mer, cover and al­low to cook for 15 min­utes. Mean­while, put rice on to cook us­ing your pre­ferred method. Un­cover chicken and place halved boc­concini balls through­out the dish, sprin­kle another 1⁄ basil over the

3 top and then lay the pro­sciutto across the top of the dish. Place un­der grill un­til pro­sciutto starts to be­come crispy. Serve on a bed of rice gar­nished with the rest of the basil.

Chef's tip

If the tomato pas­sata is too bit­ter, mix a lit­tle sugar through the

sauce

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