Self-cater­ing SORTED!

Good Housekeeping (UK) - - Gh Institute -

Make ar­rival day eas­ier by freez­ing a meal be­fore you go. Then de­frost this Triple-tested GH dish in a cool bag en route and re­heat for sup­per CHICKEN CACCIATORE Heat ½tbsp olive oil in a large, deep fry­ing pan. Fry 4 skin­less chicken breasts over a high heat for 6min, turn­ing once. Lift chicken out; set aside on a plate. Heat an­other ½tbsp oil in the chicken pan and fry 1 chopped onion and 250g (9oz) sliced mush­rooms over a medium heat for 8min, un­til be­gin­ning to soften. Stir in 2 x 400g tins chopped toma­toes, 1tsp dried oregano, 1 bay leaf and 150ml (¼ pint) chicken stock. Re­turn chicken to pan, bring the mix­ture to boil and sim­mer for 15min, turn­ing chicken half­way through cook­ing time, un­til cooked through and sauce has thick­ened. Re­move the bay leaf, sea­son well and stir through a large hand­ful of rocket. Serve with crusty bread, if you like. FREEZE AHEAD Com­plete recipe but don’t add the rocket. Cool com­pletely, trans­fer to a freezer-safe con­tainer, cover and freeze for up to 3 months. To serve, de­frost; heat in a pan un­til pip­ing hot. Stir through rocket.

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