Chicken & bacon cacciatore, p54
MAKE YOUR FREEZER WORK FOR YOU!
• We usually recommend that you keep food frozen for no longer than three months, however check individual recipes for specific advice.
• It’s a bit of a chore, but it’s worth labelling everything with what it is, the date and the number of portions it contains. Although you may think you’ll remember, a few months down the line you’ll be defrosting surprises!
• All foods need to be cooled completely before freezing, otherwise you run the risk of partially defrosting other food already in your freezer.
• Most dishes work best defrosted before reheating, but some can be successfully cooked from frozen – again, check specific recipes.
• Have a clear-out of your freezer every few months. It’s easy to forget what you’ve got – keeping it organised will make sure that you use up all the meals you have.
Cheeseburgers, p54
Chicken & bacon cacciatore
■ Serves 4-6 ■ Prep 30 mins
■ Cook 1 hr 15 mins
2 tbsp olive oil
1 large chicken, roughly 1.8kg2.2kg, jointed into 8 pieces, or 8 chicken thighs
6 rashers streaky bacon, chopped
2 onions, sliced
2 rosemary sprigs
2 x 400g cans plum tomatoes
2 tbsp red or white wine vinegar
1 tbsp sugar
500ml chicken stock small bunch of parsley, chopped (optional)
1 Heat the oil in a large casserole dish. Brown the chicken, a few pieces at a time, until the skin is golden on all sides. As each piece is done, lift out onto a plate. Turn the heat down and add the bacon. Cook gently so some of the fat melts into the pan and keep going until the bacon crisps. Lift out with a slotted spoon and put on the plate with the chicken pieces.
Add the onions and
