healthy - ProWare Kitchen

Braised Chicken with Asparagus, Peas and Charred Baby Gem

March 14, 2023 11:51 am Comments Off

This Braised Chicken with Asparagus, Peas and Charred Baby Gem is singing with flavour and is just protein and vegetables so it is a great light lunch or dinner.

It is a super springtime dish because it celebrates great British produce. Asparagus season runs from St George’s Day to Summer Solstice and Britain’s pea season runs from June to August each year.

Quick and easy to make, this recipe only uses one pan which packs it full of flavour and saves on washing up! We used our new Stainless Steel Base Range for this dish and, if you haven’t already checked it out, then you can find more information and 7 things we love about it here.

If you want to make your cooking more sustainable then you can buy a whole chicken and use the carcass for the chicken stock and the thighs for the main meal… make this Braised Chicken with Asparagus, Peas and Charred Baby Gem part of your seasonal menu!

Braised Chicken with Asparagus, Peas and Charred Baby Gem in a white bowl with a ProWare Stainless Steel Base frying pan on the hob in the background

Serves: 4
Cooking time: 40 minutes

Ingredients for Braised Chicken with Asparagus, Peas and Charred Baby Gem

1 baby gem, quartered
2 tbsp olive oil
4 boneless chicken thighs with the skin on
1 garlic clove, peeled and crushed lightly
1 sprig of thyme
½ onion, finely chopped
75mls of dry white wine
150mls chicken stock
100g asparagus (4 spears), cut into 3 equal pieces
50g frozen peas
1 t sp lemon zest
Squeeze of lemon juice
1 tbsp of dill, tarragon and parsley, finely chopped

Equipment

Stainless Steel Base 24cm Frying Pan (Stainles Steel Interior)
Knife
Chopping board

Cooking Method

Season the baby gem with salt, pepper and olive oil. Heat the frying pan over a high heat and then place the baby gem cut side down for 30 seconds until it charrs on each cut side. Remove and set aside before wiping the pan clean.
Season the chicken with salt and pepper and then add 1 tbsp of oil back into the pan over a medium heat with the garlic and thyme. Fry the chicken skin side down until it is well browned and crispy (about 10 minutes). Transfer it skin side up onto a plate.
Add onion into the frying pan with a knob of butter over a medium heat and fry until soft, around 6-8 mins, scraping the bottom bits off the pan. Turn the heat up and then pour in the wine to deglaze the pan and cook off for 3-4 minutes. Next, add the chicken stock and return the chicken to the pan, skin side up to cook through for another 10 minutes.
Add the asparagus and peas in the last 5 minutes, then stir through the lemon juice, zest and herbs. Season well with salt and pepper.
Serve into bowls with the charred baby gem.

A Return to Home Cooking

April 16, 2018 2:00 pm Comments Off

Our lives are getting busier and our diaries are getting fuller. We are now contactable at all hours, information is being thrown at us on an increasing number of platforms and there never seems to be enough hours in a day. But as people are become less willing to set aside what little free time they do have to the pursuit of cooking, perhaps that is exactly what they need.

Research suggests that those who regularly eat home cooked meals tend to be happier and healthier. They consume less sugar and processed foods and as a result have higher energy levels and better mental health[1]. Children also stand to benefit from cooking at home with a link emerging between regularly eating home-cooked food as a family and healthier, happier kids who are less likely to use alcohol, drugs or cigarettes later in life[2].

Our recipe for pan-roasted bream with fennel is a simple but impressive dinner.

They may be quick, convenient and (let’s be frank) tasty but takeaways have their issues. Perhaps the most significant of these is expense. Ordering a meal for two from your local Chinese, Indian or pizzeria is unlikely to leave you much change out of £20. There are also several health concerns surrounding takeaway food, with it being generally much less nutritious than home cooked food. It is also typically higher in energy, fat and salt. This disparity is amplified further by reduced likelihood of exercising portion control when eating out or ordering in.

How to Get Back in the Habit

If you find yourself tempted by takeaways but are struggling to motivate yourself, we have put together some great tips to not only help get back to cooking but to enjoy it as well!

Get Your Kitchen Sorted

You are far more likely to want to cook at home if your kitchen is a nice place to be. Keep it clean, organise it in a way that works for you and (if you aren’t blessed with a dishwasher) don’t leave the washing until tomorrow, it will put you off going back in.

Keep it Simple

Home cooking doesn’t have to be complex or elaborate, leave that to the professionals. The simple things are often the quickest and most delicious. Cook what you like to eat but don’t be afraid to try something new.

Stay Stocked

You are more likely to give a recipe a whirl if you already have most, if not all, the ingredients already in. Make sure you always have stock of those ingredients you find yourself using regularly. If it is something with a long shelf life and you have the space, consider buying in bulk as you can often save quite a few quid. Find out some of our favourite cupboard staples here.

Plan Ahead

Write. A. List. Decide what you are going to make on each day in advance and write a shopping list accordingly. Remember to take stock of what you already have in to make sure you are using things up before buying more. If you stick to your plan you will find yourself not only spending less on impulse buys but also throwing less away at the end of the week.

One-Pot Wonders

Sometimes it isn’t the cooking that has you reaching for a takeaway menu, it’s the thought of washing up. A great way to keep clean-up to a minimum is going for a one pot recipe. Don’t think this just mean things like soups and stews. Instead think pasta, risotto or even a pilaf. Find loads of great one-pot recipes here.

Make Extra

Things like chilli, casseroles and curry are easy to make in batches. Cook more than you need and freeze leftovers for an other day. It is much easier to get in and just do a bit of rice than it is to start from scratch everyday.

Slow Down

If you can, cook up some slow-cooking recipes in your stock pot. These kinds of dishes are perfect for feeding the whole family and have left overs for the rest of the week. Once you start doing it, you’ll never stop. Just throw everything in and get on with other things while it simmers away. The internet is full of great recipes if you’re unsure about what to make and this medthod is excellent for cooking joints of meat. Simply plonk a joint of beef on a bed of onions and carrots, add 750ml of water and cook on low heat. An absolute fail-safe Sunday roast (be sure to use the cooking juices to make a top notch gravy).

It is always nice to get back to the classics like rhubarb crumble.

Get in Touch

If you have any comments, tips or questions we would love to hear from you! You can contact us here. Alternatively you can tweet us or email us at info@proware-kitchen.co.uk

Tag Archive: healthy

Braised Chicken with Asparagus, Peas and Charred Baby Gem

Serves: 4
Cooking time: 40 minutes