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Chicken & sauce
Bargain_Rzl
Posts: 6,254 Forumite
I made a bit of a killing at my usually pathetic local branch of Tesco's this afternoon:
2 packs of 4 large VALUE Chicken legs each reduced to 30p
4 packs of 8 "Irish recipe" pork sausages, each reduced to 30p
3 pots of Tomato and Mascarpone sauce each reduced to 10p
All are now in the freezer, costing a grand total £2.10 for enough meat for a couple of weeks!
Now, sausage casserole I can do, but as for the rest - I'm convinced that the chicken and sauce will go together nicely, and I'm wondering if anybody has a recipe that might jazz it up a bit. I'm only cooking for one but these days I tend to do double portions and have the rest for lunch the following day. I re-packed the chicken into freezer bags with two drumsticks in each bag, so I can make two available at a time.
NB I don't (yet) have a slow cooker...
2 packs of 4 large VALUE Chicken legs each reduced to 30p
4 packs of 8 "Irish recipe" pork sausages, each reduced to 30p
3 pots of Tomato and Mascarpone sauce each reduced to 10p
All are now in the freezer, costing a grand total £2.10 for enough meat for a couple of weeks!
Now, sausage casserole I can do, but as for the rest - I'm convinced that the chicken and sauce will go together nicely, and I'm wondering if anybody has a recipe that might jazz it up a bit. I'm only cooking for one but these days I tend to do double portions and have the rest for lunch the following day. I re-packed the chicken into freezer bags with two drumsticks in each bag, so I can make two available at a time.
NB I don't (yet) have a slow cooker...
Operation Get in Shape
MURPHY'S NO MORE PIES CLUB MEMBER #124
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Comments
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Don't know about the sauce but chicken roasted on a bed of cherry tomatoes, garlic, olive oil and fresh basil is lovely served with rice.
(Jamie Oliver did something very similar on his school dinners programme)Mink0 -
Brilliant, that sounds right up my street! I love basil dishes!
I could always use the sauce on pasta.Operation Get in Shape
MURPHY'S NO MORE PIES CLUB MEMBER #1240 -
Cor Mink, that sounds delicious.
Please explain for the hard of thinking - do you literally put the chicken on top of all the other stuff? What temp? How long for?
Imagine I know nothing........... :rolleyes:
Thanks!"It was not my intention to do this in front of you. For that, I'm sorry. But you can take my word for it, your mother had it comin'."
Overlord for the Axis of Evil (part time)
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Luis: put everything in a tin and mix it all up - that way the chicken gets coated as well. Then bring the chicken to the top (so yes it is on top of the other ingredients). I find the best way with drumsticks is to cover the tin in foil and cook for about 45 mins to an hour then take foil off and turn oven up to about 200 to crisp the chicken up a bit.
The tomatoes cook down and go lovely and juicy. We normally have this with rice but occasionally pasta. I suppose it would be okay served with jacket spuds as well.
I don't have a slo-cooker but I imagine it would do fine in one of those if you have one! Mink0 -
Hurrah! Picked up 3 little punnets of organic cherry tomatoes reduced to 34p each at Somerfield today - now I can get the chicken legs out of the freezer and do mink35's recipe!
Wonder if the toms will last till Sunday. It's my turn to do Sunday dinner and this one should impress housemate...Operation Get in Shape
MURPHY'S NO MORE PIES CLUB MEMBER #1240 -
I've kept cherry toms in the fridge for over a week before and they were ok, if a little soft, but fine for cooking "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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