Fake Chicken Cacciatore Avec Le Belle Pesto Sans Merci

Standard

I’m more in and out of my flat right now than the hokey-cokey, but here’s what I knocked together out of various store cupboard and fridge bits, with a little help from http://www.theguardian.com/lifeandstyle/2013/nov/08/one-pot-winter-recipes-hugh-fearnley-whittingstall.

IMG_4840[1]

Couple of handfuls defrosted Quorn chicken pieces
Half an onion, minced
One garlic clove, minced
Risotto rice
Dry white wine
Vegetable stock
Dried oregano and thyme
One third jar of red pesto
Tin chopped tomatoes
One courgette, chopped into small cubes
Four chestnut mushrooms, chopped small
Vegetable oil
Olive oil

Preheat the oven to 180 degrees.
Heat the vegetable oil in a wok, and stirfry the quorn pieces until golden.
Add the onion, garlic, thyme and oregano, fry for a few minutes.
Pour over the wine, heat till it bubbles.
Add the rice, then some of the hot stock. Stir occasionally, until the stock is absorbed.
Add more stock in increments, until the rice is tender.
Add the tomatoes, pesto, courgette and mushrooms, then salt to taste.
Simmer for a few minutes, add a splash of olive oil and black pepper, then pour into a casserole dish, cover and cook for 45 minutes.

Serve.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s