I love one pot dinners because they tend to be hearty, tasty and easy to make. I’ve cooked this one in the oven because I didn’t have much time to spare, but you can use a slow cooker if you prepare it in advance. Either way you’ll be met with a nice fragant dish to make you feel all warm (and satisfied) inside. To add even more nutrition to this meal, you could serve a small salad as a starter but this is a nice self-contained meal that will combine protein with good amounts of the right fats and carbs. In the end, what you get is a combination of the perfect attributes of a good meal all round: easy, healthy and tasty.
This serves 6 (or will provide wonderful leftovers for the day after).
4 chicken thighs (or other portions on the bone
1 small squash (any variety will do. I used a less sweet variety than the common butternut squash here)
300g mushrooms (I used chestnut mushrooms)
1 small glass of wine (I used red but it could be white if that’s what you’ve got)
Salt & black pepper to taste
Tarragon, Thyme and Dill to taste
I like to cut all my vegetables in advance as this is the most time consuming part. Once they’re ready to go, it’s nice and quick. Start by adding some butter to a large pan and add the thighs. (Note: if you’re surprised by the use of butter in a healthy recipe, please read my “spreads” post). Fry to golden and add the breasts cut into small chunks. Add the bacon cut into small squares. Add the quartered mushrooms and leave for 5 to 10 minutes stirring occasionally. Transfer it all to an oven proof casserole dish or a slow cooker and leave to one side. Using the same pan, add a little more butter, sautee the onions and the rest of the vegetables, until onions start to get translucent. Add all the contents to the chicken. Add the wine and the equivalent measure of water to the casserole. Add the seasoning and herbs, stir it well and cover. Bake in a pre-heated oven (180C) for 30 – 45 minutes. Alternatively, cook in the slow cooker for 3 hours on high.