My Favourite One Pot Meal

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I love cooking one pot meals. Especially since I have become a mom of two. Wowza life is busy with two little ones running around the house. Finding a quick meal, that provides leftovers is essential for my sanity.

The other week I found a new fancy recipe for salmon that had a balsamic glaze on it. I reduced the balsamic to create this thick syrup made some roasted veggies. The balsamic glaze was defiantly a time commitment but it sounded delicious. I also made a creamy sauce (with tahini) for the baked sweet potatoes. Along with some other roasted veggies and a salad. I put a lot of work into this dinner! Well, it was a complete FAIL!! The salmon was gross, just really bad. I liked the tahini cause on the sweet potatoes with the roasted veg but was not a hit with the family. I ended up giving my daughter some leftover pasta. Can you relate?

Needless to say it was nice to go back to a tried and true recipe that everyone in my family loves!! And best of all makes a great lunch for the next day.

The great thing about this recipe is once you get everything into the pot the stove does the rest of the work. It takes about 15 minutes to prepare and then you can let it do its thing while you spend time with the kids or get other stuff done!!

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Chicken Cacciatore 

Ingredients

  • 4-5 drumsticks (bone in)
  • 4-5 chicken thighs (bone in)
  • 1 onion, diced
  • 3 garlic cloves
  • 1/3 cup white wine (optional)
  • 2 cans of diced tomatoes
  • 1 cup of katamalia olives
  • 1 cup of green olives
  • 4 cups of sliced mushrooms
  • Coconut oil or ghee/butter for cooking about 1 tbsp

Directions

In a large dutch oven pan, add coconut oil or ghee and turn heat onto medium high heat. Add chicken and cook on both sides until brown. Set aside.

Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another 3-4 minutes. Add wine to pan and let simmer until most of the liquid has evaporated.

Add tomatoes, olives and chicken into the pot. Bring to a low boil then put on a simmer. Simmer for at least 1 hour, ideally 2.5 hours.

Take chicken pieces out of pot and take meat off the bone. Add back into the pot along with the mushrooms. Cook for about 10 minutes until mushrooms are cooked.

Serve over spaghetti squash, pasta, brown rice, quinoa, zucchini noodles, the options are endless.

Top with some fresh parsley or chives and serve along side something green for a complete meal.

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