This recipe did me 4 meals.
- 2 chicken breasts
- 4 rashers of bacon
- 300g button mushrooms, chopped, not too thin
- 1 onion, chopped
- A pudding spoon of plain flour
- A small bottle of white wine, 187ml
- 2 chicken stock cubes, make 400ml stock
- A squeeze of lemon juice
- A sprig of parsley
- Cherry tomatoes
- Rice, a mug or wine glass is a good measure
Chop the chicken into chunks. Fry in oil until white. Remove from pan and put in a bowl to one side.
Add in the chopped bacon, mushrooms and onion. Let is all fry and go brown. The mushrooms should release quite a lot of moisture. That's cool. When it's browned, add the chicken back in and add the plain flour. Give it all a bit of a stir then add in the white wine. Bring to a boil. Add in the 400ml chicken stock - when you add the boiling water, give it all a stir to help dissolve the cubes and scrape any remains in.
Bring to the boil then cover and put in the oven at 180 for 40 mins. I checked mine after 20 mins and gave it a stir.
A good way to cook the veg:
I speak as someone who really doesn't like courgette that much but I've discovered the best way of doing it. Chop about two inches of courgette off then cut down through the trunk (so you get lots of rectangles - see picture above for the shape). Pop some olive oil in a small baking dish and then pop the courgette in, don't overlap them. Now pop a handful of cherry tomatoes on top and then sprinkle with salt. Bake for 20 mins (so just chuck it in when you check the ragu after 20 mins).
Get the rice on in the last 20 mins too. Enjoy!