I have perfected the mid-week, fast and nutritious recipe! One pot cooking that takes only 5 minutes to prepare (the night before, if you choose) and is delicious.
- Take one flatish casserole dish with a lid (like a le creuset).
- Arrange in the bottom some green beans, purple sprouting broccoli, sliced peppers, baby sweetcorn - in fact any non-hard vegetables you like. I also add 3 garlic cloves, roughly sliced.
- Sprinkle with oil (rapeseed or olive) and a few dashes of balsamic vinegar.
- Add half a small wineglass of decent white wine (actually, an execrable white makes bugger all difference) or the same amount of stock. Don't overdo the liquid, as the veggies will produce quite a bit.
- Top with as many chicken breasts as people you need to feed (I do 6 and it lasts 2 nights).
- Sprinkle sea salt and plenty of cracked black pepper over the top.
- Top off with a large sprig of either tarragon, purple sage or rosemary (not all 3 together - just one of the three options - or whatever herb you prefer).
- Put the lid on and place in the fridge till the evening.
When it's near dinner time, slam the casserole into a 200 degrees C oven for 40 minutes, or as long as necessary to ensure the chicken breasts are cooked (just slice one to check).
If it's your wont, boil a few baby new potatoes as an accompaniment, although I prefer to bake them till cooked, punch them open with my fist wrapped in a tea towel, drizzle with garlic infused olive oil and sprinkle with sea salt and bake until crispy at 200 degrees C.
What with Hay now working in Bristol and me working mainly from home, I'm now the chef during the week and this went down a treat last week and last night. I tried a variation with pork escalopes, and that worked fine too, although chicken is better.
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