Docb
Moderator
- Relationship to Diabetes
- Type 2
Just cooked a batch of above. Usual Docb cooking rules - nothing fixed, just go with what you have and keep tasting and adjusting to suit your likings.
Chop up a couple of onions - mine came out of the garden - and sweat down in olive oil with a few chopped cloves of garlic in a decent sized deep pan.
Add a tray of chicken thighs, drum sticks, legs, breasts. I used thighs with some breast pieces I had in the freezer. Just use whatever gives you the portion size and quantities you want to end up with. Stir it round for a bit.
When happy, add a pile of sliced mushrooms and stir it all up.
Add a decent slug of white wine, some tomato passata, tomato puree, salt and pepper and give it all a good stir. Finally, add a lot of herbs - whatever you fancy. I've got sage and tarragon growing well in the garden at the moment so a generous amount of both went in chopped up. Basil and mint or rosemary and oregano would work.
Leave it to bubble away for 40 mins or so until the chicken is cooked. Then chuck in a jar of really big, black and juicy olives to finish it.
Divide it up into freezer trays - after setting aside what you need on the day - and away you go. Not a lot of carbs and a herby, tomatoey sauce to drip down your chin when you eat it.
Chop up a couple of onions - mine came out of the garden - and sweat down in olive oil with a few chopped cloves of garlic in a decent sized deep pan.
Add a tray of chicken thighs, drum sticks, legs, breasts. I used thighs with some breast pieces I had in the freezer. Just use whatever gives you the portion size and quantities you want to end up with. Stir it round for a bit.
When happy, add a pile of sliced mushrooms and stir it all up.
Add a decent slug of white wine, some tomato passata, tomato puree, salt and pepper and give it all a good stir. Finally, add a lot of herbs - whatever you fancy. I've got sage and tarragon growing well in the garden at the moment so a generous amount of both went in chopped up. Basil and mint or rosemary and oregano would work.
Leave it to bubble away for 40 mins or so until the chicken is cooked. Then chuck in a jar of really big, black and juicy olives to finish it.
Divide it up into freezer trays - after setting aside what you need on the day - and away you go. Not a lot of carbs and a herby, tomatoey sauce to drip down your chin when you eat it.
