Food prep – the art of whipping up a few dinners, portioning it into plastic pots, photographing it for Instagram (a crucial step which must not be missed) and freezing for later – isn’t just for dieters and muscle-builders.
If I didn’t spend a couple of hours at the weekend cooking and freezing food, there is every likelihood my weeknight meals would be almost wholly toast-based. Food prep means Thursday Gemma (late home for the fourth night, tired, hangry) is always grateful for Sunday Gemma.
So, this weekend, do something future you will thank you for and knock up this quick version of a chicken chasseur. It’s not my recipe – I have a lovely book I write my favourites in so forget where they originally appeared but I’ll hazard a guess it’s from Good Food magazine. I have made it umpteen times though, so I know it works. And no, it’s not a dinner worthy of a Michelin star, but you’ll be grateful for it on the night you stumble through the door late, belly rumbling, after a long day at work.
- 8 rashers of streaky bacon, chopped
- 4 chicken breasts cut into chunks
- 200g pack of baby mushrooms
- 1tbsp plain flour
- 400g tin of chopped tomatoes with garlic
- 1 beef stock cube
- Dash of Worcestershire sauce
Heat a frying pan and fry the bacon for a couple of minutes until it starts to brown. Add the chicken and fry until it changes colour. Whack the heat up and add the mushrooms, frying for a few minutes until both the chicken and mushrooms get a bit of colour. Stir in the flour and cook until a paste forms.
Tip in the tomatoes, give everything a stir and then crumble in the stock cube. Let the mixture bubble for about ten minutes before adding the Worcestershire sauce.
This freezes really well. If you’re not going to defrost it before reheating, make sure it’s piping hot before you eat it. It’s great with mash, rice, or whatever else might be lurking in the fridge.
If you’re a food prepper and have a favourite recipe you think I should try, leave a a reply and I’ll out a few more Tupperware pots!