Dish is great to eat nowor keep the sauce to have later
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
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
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.
If the tomato passata is too bitter, mix a little sugar through the