Call me kooky but I think there’s just something cozy about the term “one pot supper”.
It makes me think of winter nights gathered round a steaming pot of something delicious.
In this case the something delicious is tender chicken and fragrant basil, chucked in a pot with some veggies.
It doesn’t get any simpler. The only issue here is the time (it needs to simmer in the oven for an hour) but throw it together, go do something (feed the dog, hit the gym, oversee the kids’ homework) and come back to it.
When you do, a bubbling stew of goodness will greet you.
NB: you’ll want to use a heavy-based casserole dish that’s suitable for the stovetop, as well as the oven.
Basil Chicken Casserole (serves 2-3)
*adapted from The Independent
- 2 chicken breasts
- 1 tbsp butter, ghee or coconut oil
- 1 white onion, finely chopped
- 1 stick of celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken stock
- 1 bay leaf
- 1 small bunch fresh basil leaves, roughly chopped
- 1 small sweet potato, peeled and diced
- 1 tbsp creme fraiche or sour cream
- 1 tbsp stoneground mustard
- Heat the butter in the casserole dish and add the chicken. Brown on both sides then remove and set aside.
- Add the onion, garlic, celery, carrot and sweet potato to the casserole dish. Heat through until just softened. Add a dash of the stock and scrape off any browned sticky cooking residue (that’ll give the finished dish an extra hit of flavour).
- Return the chicken to the dish, along with the basil. Pour over the remaining stock so that the chicken is completely covered, season well and bake in the oven at 375 for an hour.
- Remove from oven and transfer to the stove top. Remove the chicken and turn up the heat until the cooking liquid boils and reduces by about half. Turn down the heat. Stir in the creme fraiche and mustard. Return the chicken to the pot and serve.
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