So, I’m trying to be really organised, planning meals in advance and doing a big shop once a week in Edinburgh. And this week I’ve got some of it right. I did the big shop (online, delivered yesterday evening) and then started the planning once I had the food in my cupboards and the fridge. Clearly that’s the wrong way around, but it’s ok.. it’s coming together. And next week I’ll be better and plan first, shop second.
The other problem with my shop is that I hadn’t been home in my flat for ten days, so the shopping was sort of done from memory. As a result I’ve got LOTS of flour, and am running out of washing up liquid. Ah well, first world problems!
Anyway, this evening my plan told me that supper would be made from chicken, mushrooms, potato. And perhaps carrot and courgette. This was all pointing towards a chicken chasseur. Chasseur recipes are meals that hunters might eat (I think) … although I suspect that no self-respecting hunter would eat the chicken I was going to cook. But I think it is the mushrooms that all chasseurs traditionally have. Or am I entirely wrong and that’s a chicken forestiere? Oh, I really must do some research before I start trying to write about things I think I know more about than I really do.
But this is my version of what I am going to call chicken chasseur. It’s relatively cheap, easy to adapt, and pretty healthy. I’m trying to lose weight at the moment. Trying? I’m succeeding! I’m on weightwatchers, and it’s working really well for me, losing between 1 and 2lbs a week. And this recipe works well on the weightwatchers system. So I’ll be having leftovers for lunch tomorrow with some bulgur wheat!
- 600g chicken thighs (between 6 and 8 thighs probably). Either leave them whole, or cut them into chunks… cut off any fat, to keep it healthy
- a drizzle of olive oil
- 1 medium onion, cut in half then sliced thinly, in half moon shapes
- 2 medium carrots, chopped into wee chunks
- 1 red pepper, cut into chunks
- about 300g chestnut mushrooms, cut in half
- 1 tin of chopped tomatoes
- 1 chicken stock cube
- thyme – either dried or fresh, or parsley
- Brown the chicken thighs in a large frying pan. If you have an oil sprayer, then use that, if you don’t then use a minimum amount of oil so the thighs don’t stick
- Remove the chicken from the pan and put to one side
- Lightly fry the onion in the pan for 3-4 minutes, then add the rest of the ingredients, and add the chicken back into the pan
- Add a half a pint or so of water. Ideally everything should be in the sauce, although it doesn’t need to be entirely submerged.
- Stir it gently, then cover the pan and let it bubble away for about 30 minutes. Less time if you cut those thighs into bits before you started.
- Poulet chasseur, or chicken cacciatore (ckenb.blogspot.com)