Now, I would love to pot roast a whole chicken and I could ask you to remove the skin before carving, but would you? The skin also produces quite a lot of liquid fat during the cooking process, which you would have to skim off. This is all starting to sound like too much hassle, so skinless thighs it will be; these retain their moisture more than breasts, but if you prefer to use chicken breasts, feel free to substitute one small breast for every two thighs.
The Essential Low Fat Cookbook by Antony Worrall Thompson (Kyle Books, 2012)
|2 onions, roughly chopped||14 ounces canned chopped tomatoes|
|2 carrots, peeled and roughly chopped||1 1/4 cups dry white wine|
|2 sticks celery, cut thinly||12 chicken thighs|
|1 head garlic, halved horizontally||1 1/4 cups chicken stock|
|2 teaspoons olive oil||9 ounces fresh penne pasta|
|3 sprigs thyme||2/3 cup frozen green peas, defrosted|
|3 bay leaves||1 zucchini, cut into pea-sized dice|
Preheat the oven to 350 degrees.
In an ovenproof casserole dish with a lid, cook the onion, carrot, celery, and garlic in the oil over medium heat for about 8–10 minutes, until the onion starts to soften.
Add the thyme, bay leaves, tomatoes, and wine and bring to a boil. Nestle the chicken thighs into the vegetables, and add enough stock to make sure that everything is covered. Cover with the lid, and cook in the oven for 40 minutes.
Remove the chicken thighs and keep warm, then place the casserole on the stove top over high heat. Add any remaining stock, and bring to a boil.
Add the fresh pasta, peas, and zucchini, and stir to combine. Cook for 3 minutes, stirring frequently. Return the chicken to the pot and warm through. Serve with some crusty bread.
If you don’t have any fresh pasta, use dried, but extend the cooking time accordingly.
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