Some time ago I planted a vegetable garden and have been waiting for them to grow. Admittedly the slugs and snails managed to decimate quite a lot of my crops, I really need a good way to get rid of them. I was still left with lots of tomatoes, beans and cabbages and have really been enjoying the fresh taste of home grown vegetables. This weekend I decided to empty out one of the bags of potatoes I have been growing in the corner of the patio. I was really pleased with the crop, some were a bit of an odd shape but there were quite a lot of them.
I decided to use the chicken I had in my fridge to make a meal that would go nicely with the freshly dug potatoes and be bursting with flavour. I based the flavours on a ratatouille, and used courgettes and peppers along with tomatoes and plenty of fresh herbs to make a Mediterranean Chicken.
The result was lovely, a dish bursting with Summer flavour that could be eaten with fresh crusty bread dipped into it, or served with mashed potatoes or even rice. I went for the potato option and it worked well, the potatoes soaked up the juice nicely allowing you to get every last mouthful.
It was really easy to cook as well, simmering in one pan on top of the stove it only took about half an hour in total so would be easy enough to make after a long day at work. I love meals like this where you just chop the ingredients, add them into a pan and a lovely tasting meal comes out at the end. It shows that cooking from scratch is just as easy as a ready meal and is much more flavourful.
The whole family enjoyed it and there is something satisfying about eating vegetables you have grown yourself. I am sure they are much more tasty and next year I think I will make a real effort to grow more vegetables.
- 3 chicken breasts
- 1 onion
- 2 cloves of garlic
- 5 mushrooms
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 150 ml chicken stock
- 100 ml red wine
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp cornflour
- 1 tbsp water
- salt and black pepper to season
- Chop the chicken into small pieces and add to a pan with a little oil and brown.
- Chop the onions, mushrooms and garlic and add to the pan. Cook until softened.
- Add the tomatoes, tomato purée, chicken stock and red wine and simmer for about ten minutes.
- Chop the red and yellow peppers and the courgettes into small pieces and add to the pan with the herbs.
- Simmer for about twenty minutes until the chicken is cooked though.
- Mix the cornflour with the water to make a paste and add to the pan. Stir until the juice thickens slightly.
- Season with salt and pepper to taste.