If time is money, then get rich off the hours of dishwashing you’ll save with these single pot suppers.
Don’t let a sink full of dirty dishes wash your night down the drain. Instead, pick a pot and conjure up a marvelous meal, with no hidden bowls or surprise sides. It’s everything you need for dinner, all under one lid.
Spring Chicken Pot “Pie”
Don’t let your stoneware gather moss. Moving seamlessly from searing stovetop to ambient oven, the classic cooking vessel allows you to create layers of flavor, without stacks of dishes.
1 can prepared biscuits
3 tablespoons unsalted butter
¾ pound boneless, skinless chicken thigh, cut into large chunks
¾ pound boneless, skinless chicken breast, cut into large chunks
salt and pepper
1 10-ounce bag frozen pearl onions, thawed
1 small leek, thinly sliced
2 tablespoons all-purpose flour
1/3 cup white wine
2 cups chicken broth
½ cup half and half
1 10-ounce bag frozen peas and carrots, thawed
3 tablespoons fresh tarragon, chopped
1. Heat oven to 425 degrees. Melt half of the butter in a dutch oven, over medium heat. Season chicken pieces with salt and pepper, add to the pot and brown, about 3 minutes. Push chicken to one side of the pot and add the remaining butter, along with pearl onions, leeks and carrots. Cook until vegetables are limp, 3-5 minutes. Add flour and stir entire contents of pot, continuously, for 1 minute. Add wine and reduce for another minute before stirring in broth and half and half. Bring to a simmer and stir in the peas and carrots and tarragon. Season with salt and pepper and remove from heat.
2. Place biscuits evenly over the surface of the stew. Bake, uncovered, until biscuits are brown on top, about 12 minutes. Lower heat to 350 degrees, cover, and continue baking until biscuits are steamed through, about 5 minutes more.
Left to clean: One Dutch oven, one liquid measuring cup, one dry measuring cup, one wooden spoon, one cutting board and one knife.
Tip: Use a wok cooking technique to save a step and a dish. Instead of removing and returning ingredients to the pot, simply squirrel cooked ingredients around the sides of the pan to create some real estate for the next item.
Next recipe: Udon Noodles