Our weeknights are busy...swim lessons, soccer practices, hockey games, homework...by the time we finish work, pick the kids up from school, and get them to their activities we don't really have a lot of time to make dinner! I bet it's the same in many of your homes too. Often, I try to make things on the weekend so we are ahead of the curve. Things like meat sauces, pesto, and roast pork can be made on Sunday and eaten throughout the week.
One of my favorite do ahead meals is also a one pot wonder - chicken and veggies. Everything goes into my dutch oven and baked for 90 minutes. I add a few more veggies and finish it on the stove top. If I go light on the stock it's a hearty meal or if I add extra stock I call it a soup. Whatever I call it, it is easy and delicious!
Ingredients1 chicken 3-4 lbs
1 cup stock
2 cups large diced carrots
4 stalks celery
2 medium onions
3 bay leaves
2 rosemary sprigs or 1 tbsp dried
1 tsp ground pepper
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp ground chipotle
1 head garlic
2 tsp old bay (or 1 tsp salt)
3 cups spinach leaves
1 cup grape tomatoes
1 cup stock
- Preheat oven to 300 degrees F.
- Place 1 cup carrots, 2 stalks celery, garlic, 1 onion, bay leaves, and rosemary in large dutch oven or oven proof pot.
- Place chicken on top and sprinkle with paprika, oregano, chipotle, and old bay if using.
- Cover and place in oven for 90 minutes.
- Carefully remove chicken and place on a plate.
- Strain veggies and juice. Squish veggies against strainer with a spoon to get all the juices out. Discard what's left in the strainer.
- Turn heat on stove to medium.
- Add the remaining veggies, spinach and tomatoes. Add stock.
- Bring to simmer for 15 minutes.
- Meanwhile remove skin from chicken and pull apart being careful not to burn yourself! Add to the pot.