Another
easy one pot dish, using lots of vegetables and some left over roast chicken. John
loves artichokes and we buy him a large tin of artichoke hearts from an Italian
supplier once a year. They do freeze but, while the tin is open, Lynne tries to
use as many as she can. Fresh artichokes are in season, so you could use those
as well. Or leave them out and substitute them with tender stem broccoli or even
asparagus. If you leave out the chicken, and use a good vegetable stock, you
have a good vegetarian meal. We used mixed grains instead of rice, which gave
the dish some good texture
1 T
olive oil – 1 small onion, finely chopped - 2 cloves of garlic, chopped – 2 T finely
sliced red pepper – 1 t fresh thyme – 1 t oregano– ½ cup chicken stock - 3
courgettes, thinly sliced into strips - 1 cup tomato passata - ¼ cup cream - 2
cups cooked, sliced chicken – 4 tinned artichoke hearts, quartered – 2 cups
cooked rice or mixed grains – salt and freshly ground black pepper – half a
ball of mozzarella, cubed
Fry
the onion in the oil and a little salt until transparent; add the garlic and
peppers and fry for a minute or two to soften, add the herbs and pour on the
chicken stock. Add the courgettes. Let this simmer for 5 or 6 minutes. Add the
tomato passata, cook for another 5 minutes, then stir in the cream. Taste and
adjust the seasoning. In an ovenproof casserole with a lid, add the rice and
the chicken and the artichokes. Pour over the sauce and stir until all the
ingredients are combined. Top with the mozzarella and cover with the lid. Heat
the oven to 170°C and bake for 20 minutes until the cheese has melted
and the dish is heated through
Serve
with a good dry Sauvignon Blanc or Viognier
All content © John & Lynne Ford, Adamastor & Bacchus
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