BIGOVEN APP RECIPES

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CHICKEN AND MUSHROOMS RECIPE - BBC GOOD FOOD



Chicken and mushrooms recipe - BBC Good Food image

A healthy and low calorie chicken casserole with bacon, button mushrooms, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness

Provided by Jennifer Joyce

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

2 tbsp olive oil
500g boneless, skinless chicken thigh
flour, for dusting
50g cubetti di pancetta
300g small button mushroom
2 large shallots, chopped
250ml chicken stock
1 tbsp white wine vinegar
50g frozen pea
small handful parsley, finely chopped

Steps:

  • Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
  • Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

Nutrition Facts : Calories 260 calories, FatContent 13 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 32 grams protein, SodiumContent 0.9 milligram of sodium

EASY VEGETABLE CURRY RECIPE - BBC GOOD FOOD



Easy vegetable curry recipe - BBC Good Food image

This simple vegetable curry is budget-friendly and great for feeding a crowd, served with naan and rice. You can freeze batches for future midweek meals.

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 12

1 large potato, diced
1 small butternut squash, peeled, deseeded and diced
1 aubergine, diced
6 tbsp tikka masala paste
3 tbsp vegetable oil
2 onions, sliced
680g-700g jar tomato passata
400g can coconut milk
2 red peppers, sliced
2 courgettes, diced
few coriander sprigs, to serve
rice or naan bread, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
  • Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden – add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
  • When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.

Nutrition Facts : Calories 263 calories, FatContent 17 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 1.28 milligram of sodium

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