MAKE IT LAST!

Make tasty, healthy meals for lunch – or a light dinner – using last night’s leftovers

CHICKEN & MUSHROOM FRICASSEE

SERVES 4 PREP 20 MINS COOK 45 MINS

• 90g butter, chopped

• 6 rashers rindless bacon, chopped

• 2 onions, chopped

• 1 garlic clove, crushed

• 350g mushrooms, quartered

• 750g chicken thigh fillets, halved

• ¹/³ cup seasoned flour

• 1¾ cups chicken stock

• 6 thyme sprigs, plus extra to serve

• 1½ tsp ground cumin

• 300ml tub thickened cream

• sourdough bread, to serve

1 In a large frying pan, melt butter on high. Saute bacon, onion and garlic 2-3 mins until bacon is golden. Add mushrooms to pan and cook, stirring, 3-4 mins until tender. Push to one side of pan.

2 Toss chicken in flour, shaking off excess. Add chicken to pan and cook 5-6 mins, turning, until golden.

3 Stir in flour, stock, thyme and cumin. Season to taste. Bring to boil. Reduce heat to low and simmer 20-25 mins until chicken is cooked and sauce thickens.

4 Add cream and cook, stirring, until mixture simmers. Cook 2-3 mins until slightly thickened. Season to taste. Top with extra thyme. Serve with sourdough, reserving one-third (about 2 cups) for lunch.