Thought I’d share another simple supper recipe.
Going to do this one because this is a tumble down ..
Tumble down is a term used in kitchens chefs/cooks use.
Original recipe make it into something else the next day any leftovers.
I use a lot of these.
May be early thinking about an evening meal, but these are light lunches so useful as well..
Something to consider in these times..
I hope this helps every one..
CHICKEN AND BEAN VEGETABLE RAGU THIGHS
You need one roasting tray or roaster.
Blender bowls spoons tongs..
Saute pan could use slow cooker but is so quick easy and simple.
One pack Chicken Legs, Thighs, Drumsticks...
One carton Passata with herbs and garlic.
One tin of Chickpeas.
Any vegetables.
Used Frozen Carrots freezer.
Tin Potatoes drained.
Corn flour one tablespoon.
Tomato Puree tomato ketchup one tablespoon.
Method:
Oven on add Chicken to Roaster tray temperature used 200 degrees or adjust timings, need only ten minutes cooking time might be a little longer..
Please do not worry if comes out maybe not fully cooked all way through .
This is because going to finish in the sauce the Chicken.
Make sauce blender or use food processor..
Passata add cornflour any spices here note up to you or extra herbs, notice no stock cube.
Why not needed as cornflour water will do, season if you wish to add tomato puree and tomato ketchup has seasonings in them no need.
Blitz add to a saute pan or stock pot add Tin potatoes, chickpeas, carrots..
Medium heat everything is cooked remember sauce cartons, tin potatoes, chickpeas frozen carrots blanched before frozen..
Note anything freezer veggies used this with frozen beans, sweetcorn those mixes anything just need to make it simple and easy..
After ten minutes Chicken check sauce will be done so low heat simmer gentle if too thick add water from boiling kettle this helps it stay warm top tip..
Careful here Chicken shred remove skin bones use fork and knife dice shred cut up in to simmering sauce.
Serve.. after warming through Chicken further five minutes may be even less. Check always taste..
Did this this week Tuesday, took half hour. one pan or two simple supper.
Tumbledown , any sauce left pasta rice add veggies anything lunch time microwave sauce as Chicken removed..
Use that first meal..
Second options use this with Chicken sausages or Turkey ones out of skins, roll pieces in to sauce poached.
Use Turkey Strips diced these up saute in sauce no need oven.
Use different beans mixed ones.. Tins or Butter or Cannnellini.
This is based on a recipe Cucina Povera I used and adapted in Italy would use home made stocks another idea to think about.
If not available or not made used cornflour and water, some times simple is best..
Just a note this is easy if you buy fresh veggies..
One used carrots ends, celery stalks bits leaves diced up .
Onions trimmings, remains anything leeks any leaves hard bits..
Wash to a stockpot add water, herbs Bay leaves dried and Parsley, Thyme, fresh if so wish or add dried mixes Italian seasonings be fine.
Season on low heat back of hob , couple hours..
Cool down and blitz blender.
Sieve have stock lasts for ages cubes ice trays we all have add to or use small freezer bags clip or zip ones.
Add any Chicken bones caracass etc do the same got Chicken stock, use only once when using as many times as it is fresh stock made from Chicken..
Used more than once can cause some stomach food poisining symptoms. Just a warning been there so to get around that problems..
Good idea to freeze single portions use ice cub trays or use in recipes add to passata and red wine vinegar and herbs freeze add carrots celery onion tubs or bags ragu sauce.
Understand you made this so salt low ...
Please any questions happy to help.
Thank you all for supporting me..
Will have to check the storage room in my basement to see if we have a few of the other items, but this can be done in the next few weeks for a dinner idea.
Black chickpea and vegetable soup 🥣
