I am a pretty lazy cook. I quite enjoy cooking and love eating but there are some elements of cooking that I am not a huge fan of. Chopping garlic and ginger is one of them so I generally use the stuff that comes in a jar, unless I find some particularly fresh ginger that doesn’t look and feel like an old piece of bark. And depending on my mood I also used chili paste and lemongrass paste. They don’t pack quite the same flavour punch as the fresh stuff but it is pretty damn close.
And I am guilty of having bought the relatively new Garden Gourmet lightly dried coriander (cilantro) to use as garnish on my photos (phew glad to have got that one off my chest… and no this is not a sponsored post). Sometimes life just gets a bit crazy and you need to take some short cuts.
Another aspect of cooking I am not so fond of is the whole washing up deal. I don’t own a dishwasher and so limiting pots to wash up is a job. I am always on the lookout for good one pot recipes to make. I had hoped this Skillet Chicken Vesuvio from Becky’s Best Bites would fall in to that category but I just couldn’t get the potatoes to cook enough in my skillet. No idea what I was doing wrong. Maybe my quarter potatoes were too big?
But the flavours in the skillet are good and I had been looking for some recipes that had more of an Italian flavour after my recent tex-mex splurge. This one fits that category with lovely oregano, thyme, lemon and white wine to flavour everything up. To get this to work for me I have switched things up to microwave the photos for a few minutes before adding to the pan. Unfortunately it means it is not one pot but at least the microwave dish isn’t too messy to wash up.
The added bonus of this is that while the inside of the potato is lovely and soft you can crisp up the outside with that olive oil. I love potatoes that are like that. Plus this dish manages to sneak in some peas, great for me as one of my other lazy habits is not doing a side dish of veggies to go with my meals – not exactly healthy I know.
You can cook the potatoes while the chicken is sizzling away so you don’t add any time on to the recipe by doing the potatoes this way. In fact you probably shave time off the potato cooking. Added bonus!
- 2 tsp of olive oil
- 150g of chicken breast, skinless cut into bite sized pieces
- 1/2 tsp of all purpose seasoning
- 1/4 tsp of fennel seeds
- 1/4 tsp of dried chili flakes
- 2 baby desiree potatoes (about 175g) quartered
- 1/4 of red onion, diced
- 1 tsp of minced garlic (equal to 1 clove)
- 1/2 tbs of fresh thyme (or about 1/2 tsp of dried thyme)
- 1/2 tbs of fresh oregano (or about 1/2 tsp of dried oregano)
- 2 tbs of dry white wine
- 2 tbs of chicken stock
- 1/4 tsp of lemon zest
- 1 tsp of lemon juice
- 1/3 cup of frozen peas, rinsed under water to remove any icy bits.
- salt and pepper
- Heat 1 tsp of olive oil in a skillet (frypan) on a medium heat
- Add the chicken, the all purpose seasoning, fennel seeds and dried chili flakes to the pan, mixing well to ensure the chicken is coated.
- Cook the chicken for about 4-5 minutes until chicken is brown and cooked through.
- While the chicken is cooking, put the potatoes on a microwave safe plate and cook on high for about 4 minutes.
- Once the chicken and potatoes are cooked, add another tsp of oil to the pan and add potatoes to the pan. Cook the potatoes, crisping the sides with no peel, about 3-4 minutes.
- Add onions, garlic, thyme and oregano and cook for about 3-4 minutes until the onions and garlic start to get a golden colour.
- Add wine to pan and deglaze the pan
- Add the chicken stock , lemon zest and lemon juice and stir well.
- Add the peas and heat through.
- Season with salt and pepper and serve