|
For the first evening meal for my hubby, I decided that a simple chicken dish would be the best, but with lots of different vegetables to ensure that we were all following the recommended diet. I also stretched the chicken to feed 3 of us, so it was economical. I bought a whole free range chicken and then took the breast off for our meal.
Electric Steamer
We were lucky to receive an electric steamer last year from my sister-in-law, which is brilliant for cooking the vegetables to serve with the dinner, just pop them in using however many tiers as necessary, I even cook my rice in it too, saves on pots and pans and also doesn't need to be watched. The biggest benefit is you don't need salt and keep the vitamins and minerals in the veg, none is cooked away in the water.
Potato Ricer
I also have a potato ricer, this is amazing, no worry of lumps and I don't need butter or milk unless turning into "creamed potatoes". I use the potato ricer to produce small threads of potato, I carefully spoon them onto the plate when serving without compressing them. I also use the ricer directly onto fish pies and cottage style pies, low calorie, lovely crunchy top.
Chicken Fricassee
Ingredients (serves 3)
1 tablespoon olive oil
2 banana shallots, finely diced
1 red pepper (I used a long thin pepper) cut into thin strips
2 large chestnut mushrooms, halved and cut into thin slices
1 organic chicken stock cube
1/2 pint water
1 free range chicken breast, cut into small bite sized chunks
handful of french beans, cut into small pieces
Skimmed milk
2 tablespoons cornflour
Method
Heat the oil gently and add the shallots, gently fry the shallots until soft, then add the peppers, keep frying until they soften. Once the peppers and shallots are soft add the mushrooms and fry for another minute.
Add the water and stock cube and turn up the heat until the stock is bubbling, add the chicken and beans and lower to a simmer. Cook for about 10 minutes until chicken is cooked and the beans are just tender.
Mix the cornflour in a small cup with enough water to make a thin paste. Carefully add this to the pan stirring constantly, thin out the sauce with milk until it is the desired thickness, it should be thick enough to cover the vegetables and chicken with a thick layer.
Check seasoning and add pepper if needed.
I served with mashed (riced) potatoes, tender stem broccoli and carrot batons
Feedback from family was yum.
