One-Pot Low-Calorie Chicken and Mushroom
- Replies 6
As the temperature dips, it's time to cosy up and nourish yourself with a delightful dish like this One-Pot Low-Calorie Chicken and Mushroom dish. This recipe is the epitome of warmth and healthiness. Imagine a bubbling casserole filled with tender chicken and earthy mushrooms, creating a symphony of flavours that will make your taste buds dance. Plus, it's low in calories! So, grab your apron and let's whip up this delicious one-pot wonder.
Ingredients:
2 tsp olive oil
1kg chicken thigh, trimmed, halved
300g button mushrooms
2 large celery sticks, finely chopped
4 shallots, peeled, finely chopped
2 garlic cloves, crushed
1 tbsp Double Concentrate Tomato Paste
125ml (1/2 cup) white wine
400g can of diced tomatoes
185ml (3/4 cup) Salt Reduced Chicken Style Liquid Stock
1 tbsp fresh thyme leaves, plus extra, to serve
1/4 cup fresh continental parsley leaves
Steamed wholemeal couscous to serve
Steamed green beans to serve
Instructions:
1. Heat half the oil in a large frying pan over medium heat. Cook the chicken in two batches for 5 minutes or until it turns golden. Transfer the chicken to a plate.
2. In the same pan, heat the remaining oil. Add the mushrooms and cook for 5 minutes until they become golden. Then, add the celery, shallot, and garlic. Cook, stirring occasionally, for 3-5 minutes until they soften.
3. Stir in the tomato paste and cook for 2 minutes. Pour in the wine, scraping the base of the pan using a wooden spoon for 2 minutes or until reduced by half. Add the tomatoes, stock, and thyme and bring to a boil.
4. Return the chicken to the pan and let it simmer for 15 minutes or until the sauce thickens slightly. Season with salt and pepper. Finally, stir in the parsley.
5. Serve the dish with couscous and beans, and sprinkle some extra thyme.
To make the dish extra special, you could add some fresh herbs for extra flavour or sprinkle some grated Parmesan cheese on top. You could also add some chilli flakes for a bit of extra heat. Enjoy!
Ingredients:
2 tsp olive oil
1kg chicken thigh, trimmed, halved
300g button mushrooms
2 large celery sticks, finely chopped
4 shallots, peeled, finely chopped
2 garlic cloves, crushed
1 tbsp Double Concentrate Tomato Paste
125ml (1/2 cup) white wine
400g can of diced tomatoes
185ml (3/4 cup) Salt Reduced Chicken Style Liquid Stock
1 tbsp fresh thyme leaves, plus extra, to serve
1/4 cup fresh continental parsley leaves
Steamed wholemeal couscous to serve
Steamed green beans to serve
Instructions:
1. Heat half the oil in a large frying pan over medium heat. Cook the chicken in two batches for 5 minutes or until it turns golden. Transfer the chicken to a plate.
2. In the same pan, heat the remaining oil. Add the mushrooms and cook for 5 minutes until they become golden. Then, add the celery, shallot, and garlic. Cook, stirring occasionally, for 3-5 minutes until they soften.
3. Stir in the tomato paste and cook for 2 minutes. Pour in the wine, scraping the base of the pan using a wooden spoon for 2 minutes or until reduced by half. Add the tomatoes, stock, and thyme and bring to a boil.
4. Return the chicken to the pan and let it simmer for 15 minutes or until the sauce thickens slightly. Season with salt and pepper. Finally, stir in the parsley.
5. Serve the dish with couscous and beans, and sprinkle some extra thyme.
To make the dish extra special, you could add some fresh herbs for extra flavour or sprinkle some grated Parmesan cheese on top. You could also add some chilli flakes for a bit of extra heat. Enjoy!
Last edited by a moderator:
.png){kind=icon}
