One-Dish Beef Casserole

One-dish Beef Casserole

This easy beef casserole is made from chunks of steak, braised slowly with carrots, onions and potatoes in a tomato-based beef stock. Once prepared and in the oven there is nothing more to do!

One-Dish Beef Casserole

4 servings
  • Preparation time: about 35 minutes
  • Cooking time: 2 hours 45 minutes

  • Ingredients
  • 700 g (1½ lb) stewing steak
  • 28 g (1 oz) flour (3 tbsp)
  • 2 tbsp oil
  • 2 medium onions, sliced
  • 450 g (1 lb) carrots, sliced (6 medium)
  • 700 g (1½ lb) potatoes, peeled and sliced (4½ medium)
  • ground nutmeg
  • salt and freshly ground black pepper
  • 1 x 400g tin whole tomatoes (½ x 28 fl oz can)
  • good beef stock
  • 225 g (8 oz) peas (optional) (1½ cups)


  • You will also need a lidded casserole dish and a frying pan/skillet for this recipe.

  • Method
  • Preheat the oven to 170°C (325°F) (gas 3)

  • Place the flour in a medium-sized plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak. Remove the steak from the bag but reserve any remaining flour.

  • Heat the oil in the pan/skillet over a medium heat and, when just beginning to smoke, add the steak. Toss the steak so it will sear on all sides. This will need to be done in a few batches as you don’t want to overcrowd the pan or the cubes of steak will steam rather than sear. Put to one side.

  • Now reduce the heat in the pan/skillet and add the remaining 1 tablespoon of oil. When it is hot add the onions and carrots and gently cook for 5 minutes.

  • Now layer steak, onions, carrots, and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go.
  • Sprinkle the remaining flour from the bag over the meat and vegetables and then add the tomatoes.

  • Finally pour over enough hotstock to come just over halfway up the ingredients.

  • Cover and cook for 2½ hours.

  • Peas can be added 15 minutes before the end of cooking.
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Updated: March 9, 2020

Sweet Mustard Pork

Sweet Mustard Pork

Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.

Sweet Mustard Pork

4 servings
  • Preparation time: about 30 minutes
  • Marinading time: at least 30 minutes, overnight if possible
  • Cooking time: 10 minutes hob; 35 minutes oven
  • Ingredients
  • 450 g (1 lb) pork fillet/tenderloin
  • 4 tbsp olive oil
  • 4 tbsp maple syrup
  • 3 tbsp wholegrain mustard
  • 4 garlic cloves, crushed
  • salt and freshly milled black pepper
  • Vegetables to serve
  • roasted diced potatoes and carrots
  • peas


  • You will also need 2 small roasting pans.

  • Method
  • For the marinaded pork
  • Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish.

  • Now add the pork and turn to coat in the marinade.

  • Cover the dish and refrigerate for at at least 30 minutes; overnight if possible.

  • For the mustard pork
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Remove the pork from the fridge and leave to come up to room temperature.

  • Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop into small chunks and put in a bowl. Toss with a glug of olive oil.

  • The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting pan along with the olive oil and roast for about 35 minutes until they start to brown and crisp.

  • Transfer the pork to the second pan and pour over the marinade. Cover with foil and roast in the oven for 25 minutes. Then remove the foil and continue roasting for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.

  • Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
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Updated: February 17, 2020

Farmhouse Vegetable Soup

Farmhouse Vegetable Soup

This vegetable soup is full of goodness, blending cauliflower, carrots, celery, and onions. Perfect for a cold winter’s day. Just serve with some crusty bread and a slice of your favourite cheese.

Farmhouse Vegetable Soup

6 –8 servings
  • Preparation time : 25 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 large onions
  • 1 small cauliflower
  • 2 medium carrots
  • 2 sticks celery
  • 40 g (1½ oz) butter (3 tbsp)
  • 1.2 litres (40 fl oz) good chicken stock (5 cups)
  • 120 ml (4 fl oz) natural yogurt (½ cup)
  • salt and freshly ground black pepper

  • Serve with some crusty bread and a slice of favourite cheese.

  • Method
  • Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into small florets.

  • Now melt the butter in a large heavy-bottomed saucepan, add the vegetables and stir to coat with the butter. Cook the vegetables over a medium–low heat, stirring occasionally, until they start to soften, about 10 minutes.

  • Add the stock and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 30 minutes.

  • Strain the vegetables, reserving the liquid. Then purée and return to a clean saucepan. Add the reserved cooking liquid and then stir in the yogurt. Reheat gently but do not let it boil.
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Updated: March 26, 2019

Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables


Sirloin steak cut into strips and stir fried with red pepper, broccoli and carrots, served with a sauce over a bed of rice.


4 servings
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 1 tbsp cornflour/cornstarch
  • 150 ml 5 fl oz water (⅔ cup)
  • 284 ml 10 oz can condensed beef broth (Campbells)
  • 2 tbsp soy sauce
  • 1 red pepper
  • 1 small head of broccoli
  • 2 carrots
  • 2 garlic cloves crushed
  • 3 tbsp olive oil
  • 450 g 1 lb sirloin steak, cut into strips

  • To serve
  • rice

  • You will also need a 22.5cm 10 inch deep frying pan/skillet.

  • Method
  • First, blend together the cornflour/cornstarch and water in a bowl. Stir in the beef broth and soy sauce and then set aside.

  • Before preparing the vegetables put a large plate in the oven to warm up.

  • Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.

  • Place the pan over a medium–high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic, and stir to coat. Stir-fry until tender, about 5–8 minutes. Transfer to the warm plate and cover.

  • Now add the other tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Transfer to the plate with the vegetable, cover, and keep warm.

  • Then add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and stir to coat with the sauce. Reheat for 1–2 minutes until everything is hot.

  • Serve over a bed of rice.
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Updated: December 9, 2018

Country Vegetable Soup

Country Vegetable Soup

This is a lovely smooth, thick vegetable soup. It’s quick to make and great for a winter’s day accompanied with soda bread.

Country Vegetable Soup

6 servings
  • Preparation time: 20 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 large potato, chopped
  • 600 ml (20 fl oz) good beef stock (2½ cups)
  • 398 ml (14 fl oz) tin/can diced tomatoes
  • 1 tsp tomato purée/paste
  • salt and freshly ground black pepper

To serve

  • Chopped chives or celery leaves to garnish

  • Method
  • Melt the butter in a large pan, add the vegetables and toss to coat with the butter. Cook until soft, about 10 minutes, stirring frequently.

  • Stir in the stock, and then add the tomatoes and tomato purée/paste. Season to taste. Now bring to the boil, cover the pan, and simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and then purée in a blender.

  • Pour into a clean saucepan and simmer for about 5 minutes until piping hot.

  • Check seasoning and serve garnished with chives or celery leaves.
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Updated: October 1, 2018

Pork and Noodle Stir Fry

Pork and Noodle Stir Fry


Just 10 minutes to cook this tasty stir fry. Pork fillet cut into rounds, julienne carrots and green beans all in a sweet orange teriyaki sauce. This is so easy to prepare.


4 servings
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 450 g 1 lb pork fillet/tenderloin
  • 1 garlic clove
  • 2 tsp fresh ginger grated or ginger purée
  • 340 g 12 oz carrots (about 5 medium)
  • 225 g 8 oz frozen French beans/whole beans (1¼ cups)
  • 2 sheets medium egg noodles 140g (5 oz) (1¾ cups)
  • 1 tbsp cornflour/cornstarch
  • 2 tbsp soy sauce
  • 300 ml 10 fl oz orange juice (1¼ cups, or juice of 3 medium oranges)
  • 2 tbsp runny/liquid honey
  • 3 spring/green onions
  • 1 tbsp fresh coriander chopped

  • You will also need a large frying pan/skillet or wok.

  • Method
  • Prepare everything first as this dish does not take long to cook.

  • Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.

  • Now everything is prepared, you are ready to start cooking.

  • Cook the noodles according to the directions on the packet and then drain.

  • Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.

  • Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.

  • While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.

  • Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.

  • Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.
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Updated: August 12, 2018

Lamb Noisettes with Spring Vegetables

Lamb Noisettes with Spring Vegetables


A lovely, tasty meal to embrace the joys of spring and the growth of the first fresh vegetables of the season. The sweet meat of boneless lamb chops are roasted with garlic and rosemary, and served with roasted asparagus and baby new potatoes along with glazed carrots.


4 servings
  • Preparation time: 40 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 8 noisettes of lamb boned lamb chops
  • a few sprigs of rosemary
  • ½ whole garlic
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 675 g 1½ lb baby potatoes (about 12)
  • 450 g 1 lb asparagus (16–20 small spears or 12–15 large)
  • 2 olive oil
  • 450 g 1 lb new carrots (about 8)
  • 300 ml 10 fl oz vegetable stock (1¼ cups)
  • knob of butter
  • 1 tsp soft brown sugar

  • You will also need 2 roasting tins/pans. One large enough to just take the noisettes of lamb and the other for the potatoes and asparagus.

  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Wash the potatoes and halve any that are large. Add them to a large pan of boiling salted water and parboil for 7 minutes.

  • Wash the asparagus and snap off and discard the whitish, woody parts at the end of the stems. Add them to the pan of potatoes during the last 2 minutes Drain everything well.

  • Next make a bed of rosemary sprigs in the roasting tin/pan for the meat. Now lay the lamb on top and add the halved garlic. Season well and sprinkle over the olive oil. Roast in the bottom half of the oven for 20–25 minutes until the lamb is cooked through.

  • Put the potatoes in the second roasting tin (pan) and coat them well with the olive oil. Roast on a racak above the lamb for 10 minutes.

  • Now add the asparagus to the tin/pan with the potatoes and baste them with the oil. Roast for 10–15 minutes, turning the potatoes and asparagus a couple of times.

  • While everything is roasting in the oven, wash and trim the carrots. Put the carrots, vegetable stock, butter, and sugar in a pan, bring to the boil and then gently simmer, uncovered, for about 20 minutes or until the carrots are tender.

  • Add any remaining cooking juices from the carrots to those left from roasting the lamb and use to make a gravy.
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Steak aux Légumes


Steak aux légumes


A simple sauce is poured over the steaks to marinade for just 30 minutes. They are then quickly fried and served with the sauce drizzled over and accompanied with a selection of vegetables.


4 servings
  • Preparation time: 20 minutes
  • Marinading time: 30 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • For the steak
  • 4 x 170g 6 oz good quality steak
  • cup soy sauce
  • 1 tbsp dark brown sugar
  • 2 garlic cloves crushed
  • salt and freshly ground black pepper
  • olive oil

  • For the vegetables
  • 675 g 1 lb 8 oz baby or new potatoes (about 16)
  • 1 small broccoli head
  • 225 g 8 oz carrots (3 medium), sliced thinly into rounds
  • 2 small courgettes/zucchini cut into 1.25cm (½ inch) rounds
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

  • For this recipe you will also need a heavy-based frying pan/skillet for the steaks if not barbecuing, and a deep-sided frying pan/skillet with lid for the vegetables

  • Method
  • Lay the steaks in a single layer in a shallow dish.

  • Then, in a small bowl, whisk together the next 5 ingredients and pour this over the steaks. Cover the dish and leave to marinade for 30 minutes, turning the steaks halfway through.

  • Once the steaks have finished marinading, prepare the vegetables.

  • Wash and cut the broccoli into small florets discarding any stems. Place in a bowl along with the sliced carrots and courgettes/zucchini. Pour over the olive oil and season, then toss to coat the vegetables with the oil.

  • Now wash the potatoes, place in a pan, cover with water and add a little salt. Bring to the boil and simmer for 15–20 minutes until tender.

  • Next put five plates in the oven to warm.

  • Remove the steaks from the marinade and pat dry (reserve the marinade). The steaks can be barbecued or cooked in a heavy-based frying pan/skillet. If using a pan, first heat the pan until it is really hot and then brush with olive oil. Reduce the heat and add the steaks to the pan. Cook over a medium heat for about 2 minutes on each side, depending on how you like your steaks. Remove them on one of the warmed plates, cover the plate with foil and leave the steaks to rest for 5 minutes, turning halfway through.

  • While the steaks are cooking, the vegetables can also be cooked. First, heat the deep-sided frying pan/skillet, then add the vegetables and sauté over a medium heat for 4 minutes, stirring a couple of times. Reduce the heat, pop on the lid, and continue to cook for 5 minutes or until the vegetables are just tender. Remove the lid, turn up the heat and sauté for a further minute to crisp them up.

  • When the steaks are resting, stir the reserved marinade into the steak pan and, over a gentle heat, let it bubble to heat through. (If the steak was barbecued, once the vegetables have been cooked and removed from their pan, use this pan to heat through the marinade.)

  • Serve the steaks with the sauce poured over and the vegetables alongside.
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Updated: June 24, 2018

Rack of Lamb with Garlic Crumbs and Roasted Carrots

Rack of lamb


A rack of lamb is known for its lovely, sweet, tender meat. Here it is coated with sundried tomato and a garlic and parsley breadcrumb. This is then drizzled with olive oil and roasted with baby carrots.


6 servings
  • Preparation time: 25 minutes
  • Chilling time: 24 hours
  • Cooking time: about 30 minutes

  • Ingredients
  • 85 g 3 oz fresh breadcrumbs (1½ cups)
  • 2 garlic cloves crushed
  • salt and freshly ground black pepper
  • 2 tbsp chopped parsley
  • 55 g 2 oz butter (¼ cup, or ½ stick), melted
  • ½ jar sun-dried tomato paste
  • 2 x 6 cutlet lamb racks trimmed
  • 450 g 1 lb Chantenay carrots (baby carrots) OR
  • 450 g 1 lb carrots, (about 7 medium), peeled and cut into batons
  • 4 –5 tbsp olive oil

  • To serve
  • serve with cannellini beans

  • You will also need a large roasting tin/pan.

  • Method
  • Mix the breadcrumbs and garlic together. Season. Add the parsley and stir in the melted butter.

  • Spread the sun-dried tomato paste over the top of the lamb racks. Then press half the breadcrumb mixture over each one. Place on a plate, cover, and refrigerate overnight.

  • Rack of lamb
  • Remove the lamb from the fridge and bring up to room temperature.

  • Preheat the oven to 200°C (400°F) (gas 6).

  • Lay the lamb racks in the roasting tin/pan, then scatter the carrots around them. Next, drizzle the olive oil over everything and roast for 10 minutes. Then turn the oven temperature down to 190°C (375°F) (gas 5) and roast for a further 20 minutes, depending how pink you like your lamb.

  • Slice the lamb into cutlets and serve with the roasted carrots and cannellini beans.
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Chicken Marengo

Chicken Marengo


Chicken Marengo is a traditional French dish, apparently a favourite of Napoleon. My version cooks the chicken on a bed of vegetables in a rich sauce.


4 servings
  • Preparation time: About 45 minutes
  • Cooking time: 1 hour

  • Ingredients
  • 4 chicken joints skinned
  • 3 –4 tbsp oil
  • 2 carrots sliced
  • 1 stick celery chopped
  • 1 onion chopped
  • 55 g 2 oz streaky bacon/side bacon (2 rashers), chopped
  • 3 tbsp flour
  • 300 ml 10 fl oz good chicken stock (1¼ cups)
  • 1 x 400g tin or ½ x 28 fl oz can whole tomatoes
  • 2 tbsp sherry
  • salt and freshly ground black pepper
  • bouquet garni *
  • 115 g 4 oz mushrooms, sliced (1½ cups)
  • chopped parsley to garnish

  • * 3 sprigs of fresh parsley 2 sprigs of fresh thyme and 1 bay leaf, tied together. Or the leaves only in dried form enclosed in a square of cheesecloth and tied. In the U.K. these are already prepared in a small sachet.

  • You will also need a casserole with lid.

  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)

  • Heat half the oil in a frying pan/skillet over a medium heat. Add the chicken pieces to the pan and sauté on both sides for about 5 minutes until they are golden brown. Transfer to the casserole.

  • Add the remaining oil to the pan, tip in the vegetables and bacon. Stir to coat in the oil and then sauté for about 5 minutes.

  • Reduce the heat and stir in the flour and cook for 2–3 minutes. Then gradually add the stock, stirring constantly. Bring to the boil and continue stirring until the sauce thickens.

  • Remove from the heat and add the tomatoes and sherry. Season and give it a good stir.

  • Finally, add the bouquet garni and sliced mushrooms to the casserole and then pour in the sauce. Cover and cook in the oven for 1 hour.

  • Garnish with parsley.
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Updated: April 4, 2018

Rich Beef Stew

Rich Beef Stew

This is a lovely rich beef stew with chunks of beef, baby carrots, swede/rutabaga and red onion, cooked slowly in a wine and passata enriched stock. Perfect for a cold winter’s day, served with garlic mashed potatoes.


4 servings
  • Preparation time: 40 minutes
  • Cooking time: 2 hours 30 minutes

  • Ingredients
  • For the stew
  • 675 g 1½ lb stewing steak, cut into 5cm (2 inch) chunks
  • 3 tbsp oil
  • 1 red onion chopped
  • 2 garlic cloves finely sliced
  • 4 sprigs thyme
  • knob of butter
  • 2 tsp Worcestershire sauce
  • 120 ml 4 fl oz red wine (½ cup)
  • 300 ml 10 fl oz passata (1¼ cups)
  • 300 ml 10 fl oz good beef stock (1¼ cups)
  • 450 g 1 lb Chantenay carrots (baby carrots*)
  • 450 g 1 lb swede/rutabaga, cut into small chunks (about half a small one)

  • Note
  • *Chantenay carrots found in the U.K. are lovely small, sweet carrots. The baby carrots found in Canada are smaller and can be a good substitute, or just use ordinary carrots roughly chopped, small.

  • For this recipe you will need a deep sided frying pan/skillet with lid.

  • For the garlic mashed potatoes
  • 800 g 1¾ lb potatoes, peeled and cut into chunks (5 medium)
  • 2 tbsp olive oil
  • 1 garlic clove crushed
  • 1 sprig of rosemary
  • 2 sprigs of sage
  • knob of butter

  • Method
  • For the stew
  • Heat 2 tablespoons oil in the pan and brown the beef, in two batches, over a medium heat. Set to one side.

  • Add a little more oil to the pan, if necessary, and reduce the heat to medium-low. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. The onion should be just beginning to brown.

  • Next, add the garlic, thyme, Worcestershire sauce, wine and a good knob of butter. Now return the beef to the pan with any of its juices. Give it all a good stir and then increase the heat and let it bubble for a couple of minutes to reduce.

  • Stir in the passata and stock. Season well. Cover and let it simmer very gently for about 1½ hours, stirring occasionally.

  • Add the carrots and swede/rutabaga and cook for a further hour. The meat should be really tender and the vegetables cooked through.

  • Remove the thyme sprigs before serving.

  • For the garlic mashed potatoes
  • Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for 20 minutes until tender.

  • In a separate pan, over a low heat, add the oil, garlic, rosemary, and sage. Then simmer very gently for about 10 minutes to flavour the oil. Remove the sprigs of rosemary and sage.

  • Drain the potatoes and mash with the oil. Add a knob of butter, season, and beat until creamy.
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Updated: March 15, 2018

Thyme Chicken Marsala

Thyme Chicken Marsala


Marsala, an Italian wine, traditionally flavours this classic dish. The chicken breasts are sautéed and served on a bed of sautéed red pepper and carrot sticks. A thyme–marsala sauce is then poured over and the dish is served with linguine.


4 servings
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 4 chicken breasts skinned
  • 2 tbsp flour
  • 4 tbsp extra virgin olive oil
  • 2 large carrots cut into julienne strips
  • 2 small red peppers cut into julienne strips
  • 4 garlic cloves crushed
  • salt and pepper
  • 150 ml 5 fl oz dry Marsala wine (⅔ cup)
  • 2 tbsp fresh thyme leaves

  • To serve
  • linguine I can recommend the De Cecco brand

  • You will also need a large sauté pan.

  • Method
  • First put four plates in a warm oven.

  • Now place a chicken breast between 2 pieces of cling film/plastic wrap and, working from the centre to the edges, pound lightly with a rolling pin to flatten. Repeat with the three remaining pieces of chicken.

  • Spread the flour over a plate. Then coat each chicken breast in the flour, shaking off any excess and transfer to a clean plate. Set aside.

  • Heat 2 tablespoons of oil in the pan over a medium heat. Add the carrot strips and cook for 3 minutes, stirring occasionally.

  • Then add the red pepper, garlic, and seasoning and cook for a further 5 minutes, stirring occasionally until tender.

  • Divide the vegetables amongst the four plates and return them to the oven to keep warm while cooking the chicken.

  • Depending on the size of your pan this may be needed to be done in two batches. So, pour the remaining 2 tablespoons of oil in the pan, add the chicken and, over a medium heat, sauté for 4 minutes on each side, until cooked through. Place the chicken on top of the vegetables and keep warm in the oven.

  • Reduce the heat under the pan to very low. Add the wine and thyme and scrape up any crusty bits from the bottom of the pan. Stir for 1 minute. You just want the wine to warm through but not evaporate.

  • Pour the sauce over the chicken and vegetables and serve with linguine.
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Updated: August 5, 2019