chicken and rice re-vamped

A little addenda to previous chicken and rice mentions.

I got boring about a very plain chicken recipe some years back, re-ignited my love of it when Melly Bo said it was basically the same as Asian chicken and rice, sans rice (such nice comfort knowing it is a family staple somewhere else), and then promptly forgot all about it.

A year or so later Rosie, staunch robust little Rosie, actually gave in to being tired and unwell and said she'd love to eat something like it: soupy, savoury and nourishing.  Well it only takes chicken pieces, water and a handful of any veg so I gussied some up for her in no time and have been back on the wagon ever since.

Last night I made enough for four frugal portions: 4 big chicken thighs, 6 chunky cut carrots, 3 leeks cut in wedges and a heavy grind of pepper, covered in water and simmered for 40 minutes or so.  Three portions were boxed up for another time.  With the remaining portion, I threw half a cup of rice in the cooking water for the last ten minutes, and some shredded cabbage, making perfect chicken and rice.  I ate it with a dash of English mustard and a nod to Nigella and her 'Praised chicken'.

Tonight I got home late and tired yet again, and was pleased for a little chicken dish waiting.  Having had rice at lunchtime too, I needed a change.  I am simply so excited about this: how easy and speedy it was, and how very filling!

The little portion of plain stewed chicken heated up in no time.  When it was at a simmer I pushed in a scant bowl of pasta shapes (peculiar little ones I get from my local shop, small enough to cook in 6 minutes) and a leftover few florets of broccoli.  After six or seven minutes the pasta was ready and I had an unctuous, soupy mix; into this I grated some parmesan, plonked on a couple of heaped teaspoons of wholegrain mustard and set to.

Perfect.

pork tales

I rarely buy meat in the week as I don't get to the butchers or even a big supermarket. Often I don't miss eating meat, but just occasionally I get an urge for something specific. Yesterday I decided I couldn't get through the night if I didn't have a pork chop, even if it meant going to one of those small 'Metro' supermarkets in which vegetables look so limp and sad, and meat, suspiciously pink.

There were no chops of course, however I did get the very last packet of pork loin. Loin is much less fatty (hence my favouritism towards the chop) however it still made a really nice, quick meal: definitely one to note down for tired week-nights. Here's how I did it:

Fry the chops or loin in a little oil on a medium heat, aiming to brown the edges and crisp the fat. Keep turning to bronze both sides, like a teenager browning in the sun - then remove to a plate and turn the heat up under the empty frying pan. Throw in half a glass of wine and a teaspoon of grainy mustard and swirl about. When it has reduced a little, add double cream and heat through.

As you see it is really not sophisticated, however the sauce somehow tastes much better than it's component parts might suggest; more piquant than creamy, to cut through, and compliment, the fatty pork.

I served it with baby new potatoes and savoy cabbage, and some very mediocre white wine.