This is a recipe of my own making and is so simple – it’ll surprise you.
With a rich sauce, this dish is surprising light and is healthy too. Although it is best slow cooked for a number of hours, this recipe is a tasty bowl of comfort within an hour and a half and the prep will only steal a few minutes.
No sauteing or browning in a pan – this one pot chicken is just that.
Less dishes. Less fuss. More flavour
Ingredients (serves 3)
4x Chicken breasts
1x stick of celery
1x red onion
can of tomatoes
2x red bell peppers
2 cloves of garlic
350ml chicken stock
capers or pitted black olives
- Pre-heat the oven to 180 degrees.
- Chop the vegetables into bite sized pieces and lay them at the bottom of the pot with the potatoes.
- Mince 2 large cloves of garlic and tear some parsley – placing both into the pot with the vegetables.
- Score the chicken breasts and Lay them on top of the vegetables. Add the can of tomatoes and stock to the pot.
- Season to taste with salt & pepper and add a teaspoon basil.
- Cover and place pot into the hot oven. Cook for 1hr.
- After 1hr. Remove pot from oven and add the capers or olives to the pot. Stir.
- Place pot back into the oven and cook uncovered for 30mins.
- Serve in warm bowls with a drizzle of olive oil and garnished with parsley with a slice of crusty buttered bread. Dig in!
For vegetarian & vegan readers – why not try this recipe with some fried firm tofu?
If you have the time and the patience I really recommend you slow cook the dish for 3hrs. The recipe above is quick and healthy but is extremely versatile too. We not knock it up a notch with some chili flakes or replace the potatoes with lentils
Spanish sausage & red pepper sauce – an Addict’s recipe
This is a quick scrap which is simple to make, packed with flavour and is perfect if there are many mouths to feed as it can be cooked in one big pot. It goes brilliantly with couscous or rice and peas and is a cracking good dish with minimum effort.
Ingredients (serves 4)
Spanish sausage or sausages
2 garlic cloves
3 red bell peppers
2 tablespoons of red pepper relish or salsa
can of chopped tomatos
salt and black pepper
- Pre-heat an oven to 180c
- Chop the bell peppers in half, removing seeds and stalk. Lightly coat peppers in olive oil and salt and pepper on a tray. Place tray into oven for 10-15mins (or until peppers are lightly chared).
- Whilst peppers roast in the oven. Dice an onion and the garlic and add it to a heated pan with olive oil. Saute.
- Chop the sausages into bite sized pieces and add them to the pan.
- When the meat has browned on its sides, add the chopped tomatos and turn down the heat of the pan. Simmer.
- Remove peppers from oven and place them into a heat-proof blender. Bliz.
- Pour pureed bell peppers into simmering pan. Add the spices and relish/salsa. Stir
- Turn up the heat and let sauce bubble once more and thicken.
- Roughly chop parsley and garnish dish
- Serve with warm couscous or rice.
This dish is great comfort food and is delicious as is but it can be knocked up a notch with some pitted black olives, a final sprinkling of chili flakes and a dollop of sour cream. Chorizo works brilliantly here but any Spanish sausage or bangers in the fridge will do too!
Christmas is on its way and there’s nothing better than having a hot bowl of soup while snuggled on the sofa near a roaring fire. This is a quick recipe perfect for cold winter nights. It’s so easy to make and will have you warmed up in no time as the winds continue to howl outside.
With very few ingredients – This recipe is as healthy as it is fuss-free. All it takes is a little prep and either a heatproof blender or a handheld blender which will blitz the vegetables in no time.
2x Butternut squash
1x large onion
350ml of vegetable or chicken stock
tablespoon of honey
tablespoon of french mustard
Juice of half a lemon
salt & pepper
- Chop the butternut squash into chunks. No need to peel the hard outer skin, just scoop out the seeds.
- Place the chunks of squash in a baking tray and massage the olive oil generously so that the chunks are coated.
- sprinkle a few cumin seeds onto the chunks of squash
- Place tray into a heated oven for 30mins at 200 degrees.
- Dice a large onion and a large clove of garlic.
- Add chopped onion & garlic to a pot with some melted butter or a little olive oil. Saute.
- Take the cooked squash out from the oven and leave to cool for a few minutes. Scoop the squash away from the skin. After being baked, the skin can peel away easily.
- Add the squash to the pot
- Add the stock and stir
- Add a tablespoon of the honey, mustard and dried oregano. Stir
- Squeeze the juice of 1/2 a lemon in the pot and stir well
- Blend the stock and vegetables until smooth.
- Serve the soup with a dollop of cream cheese or sour cream and a few diced chives.
This soup is so easy to make and is healthy too. Serve the soup with some crusty buttered bread, sit back and dig in.