I just love using the leftover chicken from a Sunday roast and my favourites are this recipe or chicken curry – you can add as many other ingredients as you like to bulk it out (especially if you don’t have much leftover meat). I find tinned beans are great. When I made this at the weekend I also added spring onions as they needed to be eaten!.
What you’ll need:
- 1 tablespoon oil
- 1-2 onions, depending on size, finely sliced
- 1 teaspoon finely chopped fresh rosemary leaves
- Left over chicken
- Salt and pepper to taste
- 1/2 cup white wine / or stock
- 1 can chopped tomatoes
- 2 bay leaves
- 1/2 teaspoon sugar
- 1 can bean (cannellini or chickpeas)
Heat oil in a hob casserole pan, add the garlic and onions and fry until soft, add the rosemary and cook for a further 3-4 mins to release the flavour. Add the white wine or stock to boil then simmer, add the tomatoes, bay and sugar and then the chicken. Bring to the boil and simmer for 20 mins, add the beans and cook for a further 10 mins. Season to taste.
You can do all of this in the morning and then just re-heat when required.
This is great on its own or you can serve it with crusty bread, or rice (I find brown rice works best with the flavours.
I hope you enjoy.