As today was one of those lovely lazy Sundays where nothing needed doing except housework and tattoo after-care, I though it was the perfect chance to try out a recipe I hadn't done before, one that needed preparation and time. Got myself incredibly organised first thing in the morning by sorting/chopping/decanting all ingredients that didn't need cooking and setting them aside for later. The result? A stunning dish of French perfection, with a wonderful cassoulette to boot!
(P.S: On a side note, said tattoo is recovering nicely!)
(DISCLAIMER: My recipes are always to serve 2 - just use your own common sense. If you make too much, freeze some for another day. If you make too little - learn for next time! Also, this recipe doesn't accurately follow the Slimming World recipe, due to lack of certain ingredients - therefore some tiny changes have been made)
INGREDIENTS:
1 tsp Chilli Flakes
2 Chicken Breasts
Tin of Chopped tomatoes
Tomato Passatta
Lemon juice (from about 1/2 a lemon)
3 cloves of garlic
1 tbsp Herbs de Provence
150ml Chicken Stock
1/2 Red Onion (chopped)
3 Potatoes (peeled and thinly sliced) - OPTIONAL!
Fry Light
SYNS:
None!
TO MAKE:
Mix the Chopped Tomatoes and Red Onion together, and spread over the bottom of an oven-proof Casserole dish (having been sprayed with Fry Light first)
OPTIONAL! - If you want to thicken up the dish like I did, boil some Potato slices for 4-5 mins to soften, and arrange on top of the Tomato-Onion mix
Then cook your Chicken Breasts in Fry Light over a high heat for 4-5 minutes each side, before transferring to the Casserole dish.
Mix together the Herbs de Provence, Lemon juice, Chilli Flakes and chopped Garlic, and spread over the Chicken.
Finally, mix together the Stock and Passatta, and pour over the dish. Cover with tin foil and bake in the oven for 40 minutes. Remove the foil, and cook for a further 20 minutes. Breathe in that sexy, herby, French scent, and SERVE. Et voila, bon appetite!
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