I just had to post this recipe, if for nothing else but to prove the point that you can make dinner without expending an ounce of energy or without dashing off to the supermarket for that missing ingredient!
Have you ever been too tired to cook, but when you ordered out or drove 10 minutes each way for take-out, OR, stuck a frozen pizza in the oven and ending up being so dissatisfied with what you ate that you wished you had cooked something, or even settled for beans on toast: Of course you have!
The other night when it was time to make dinner my brain had stopped working and I started going through all of the ways I could get out of cooking dinner. Then I snapped out of it, that trap you get yourself into over what to eat and where to get it. If you live in a town as dismally lacking in food choices as I do, then you will have had the experience of settling for something, crossing your fingers it will be good, and then feel like you ate slop for dinner! That is when I figured out if I was going to eat slop, I might as well make it myself; it was bound to be better and I wouldn’t be charged for the pleasure.
At that moment I put my trusty pan on the counter and started filling it with whatever came in contact with my hands. This is what we ended up with, a veritable smorgasbord of a feast, one I lapped up with immense satisfaction knowing I hadn’t wasted my money on what was sure to have been another disappointing dining experience.
You will need:
freshly ground pepper
2 tbs extra-virgin olive oil
2 chicken breast fillets (or some chicken thighs or drumsticks)
5 Italian sausages (or whatever sausages you happen to have on hand)
6 stripes bacon
4 Portobello mushrooms, stems removed (but saved)
2 celery ribs, chopped or diced
1 cup matchstick, or thinly sliced carrots
6 cloves garlic, with skin on
1 cup chopped cilantro (if you don’t have this and you have flat-leafed parsley, use this instead!
3 tbs capers, rinsed (if you don’t have capers, don’t worry)
3 cups chicken broth OR 1 good quality stock cube and 3 cups water
Preheat oven 425*
1 – Place all of the prepared veggies in the bottom of a roasting pan or saute pan or low rimmed casserole dish. If you are using a bouillon cube, crumble it over the veggies. Wrap 1 stripe of bacon around each chicken bread and place on top. Place Portobello mushrooms and sausages in pan and put a stripe of rolled bacon on each mushroom. Grind some pepper over entire dish and drizzle with the oil. Place in oven for 25 minutes.
2 – Remove dish from oven and turn the sausages, the bacon on top of mushrooms and the chicken breasts. Return to the oven for another 20 minutes.
Serve with whatever you like: pasta, bread, rice or on its own.