One-pan dishes are perfect any-night, no-mess meals. You can stir some baby spinach leaves into the pan for extra goodness.
Serves: 2
INGREDIENTS
2 boneless, skin-on chicken breasts
sea salt and ground pepper
2 tablespoons olive oil
knob of butter
½ cup white wine
finely grated zest 1 lemon
2 tablespoons lemon juice
¼ cup drained capers
½ teaspoon chicken stock powder
400-gram tin cannellini beans, drained and rinsed
2 tablespoons chopped parsley
METHOD
Season the chicken with salt and pepper. Heat the oil and butter in a medium sauté pan and cook the chicken on each side until golden and fully cooked through. Transfer to a plate and cover to keep warm.
Add the wine, lemon zest and juice, capers, stock powder and beans to the pan and cook for 3-4 minutes to reduce a little. Return the chicken and resting juices to the pan, turn to coat and cook for 1-2 minutes. Take off the heat and add the parsley before serving.
Change-outs: You can use 2 salmon fillets or pork steaks in place of the chicken breasts. Chickpeas, butter beans or cooked lentils are also delicious instead of cannellini beans.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.