Bulk cooking chicken

I sometimes find it makes sense to buy a larger volume of meat and bulk cook two meals at the same time. This is what I did recently with chicken thighs. I cooked pesto chicken and potato at the same time as a chicken casserole. So no cooking required the next day.

Chicken Casserole with cheesy dumplings

Ingredients (serves 4)

4 chicken thighs
2tbsp plain flour
1 tbsp olive oil
350g jar of pasta sauce
100g self raising flour
50g cheese
50g suet
pinch of salt
5tbsp cold water

Method

Preheat fan oven to 180 degree C.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat the oil gently in a large ovenproof casserole pot on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Pour over the sauce.
Place lid on casserole pot.
Put the casserole pot on middle shelf of preheated oven and cook for about 45 minutes.
Meanwhile grate the cheese.
Mix, flour, salt, suet and grated cheese in a bowl.
Add the cold water and mix to a dough.
Form into 8 dumpling balls.
Remove lid from casserole pot.
Place dumplings on top of casserole and return to oven for a further 20 minutes.
Serve and enjoy.

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Pesto Chicken and Potato

Ingredients (serves 4)

4 – 6 chicken thighs (depending on size)
2tbsp plain flour
700g potatoes
4 small onions
50g basil
1 clove of garlic
30g pine nuts
30g parmesan
3 tbsp olive oil

Method

Preheat fan oven to 180 degree C.
Grate the parmesan.
Freshly pick the basil and wash leaves.
Place basil, garlic, pine nuts, grated parmesan and 2 tbsp oil in blender.
Blend pesto for a couple of minutes, until happy with texture.
Add extra oil if desired.
Peel and chop the potatoes.
Peel and top and tail the onions.
Spread the 2tbsp plain flour across a chopping board.
Place the chicken on the board and turn several times to coat in the flour.
Heat 1 tbsp oil gently in a deep baking tray on the hob.
Add the chicken and brown slightly for about 5 minutes, turning halfway.
Spoon pesto generously onto the chicken.
Add the potatoes and onions.
Turn a few times to coat with oil.
Spoon any remaining pesto over the potatoes and onions.
Cook on top shelf of preheated oven for about 50-60 minutes.
Serve and enjoy.

I only used 2 onions in this dish, as the boys won’t eat onions, but I recommend 1 small onion per person.

I’d love to hear what food you bulk cook.

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