Tonight we’re having chicken with left-over gammon, cherry tomatoes, onion, and mushrooms in a low-fat creme fraiche sauce – tasty and healthy! It’s Summer-in-Winter chicken – a recipe from Mary Cadogan with a few additions of extra veg and anything I have leftover in the fridge!
Served with a small portion of baked beans, for Tom, and some sweetcorn on the side – delicious and incredibly quick! It’s a great recipe to have on hand as you can edit it to fit whatever you have in the cupboard/fridge and to use up leftovers.
Use a pastry brush to lightly cover the pan with a small amount of olive oil and then fry the onions,
later adding the mushrooms and the chicken – don’t forget to season – we got some delicious salt pinch pots for Christmas – onion salt, garlic salt and chili salt – so good!
Once the chicken is cooked through add the leftover gammon (or fry up 2 rashers of bacon) and
then add the halved cherry tomato
Once the tomatoes have started to show a touch of colour and the edges are turning, add
2 tablespoons of creme fraiche and stir through
Make sure everything is cooked through and then serve – if on a diet/health kick serve with some salad,
or green beans, otherwise you could serve with some new potatoes
Despite using leftovers in this meal, thanks to our cut-down on portion sizes, we’ve still got leftovers. So I’ve made me and Tom salads for lunch using the leftover chicken and gammon. Yum!