One Pot Wonders

Five one pot wonder recipes from some amazing Australian cooks and chefs.

Chicken Stew

4 chicken thighs

1 cup plain flour

2 tbsp chicken stock powder

Olive oil

2 carrots, diced

3 celery sticks, diced

2 onions, diced

4 medium potatoes, diced

1 tbsp crushed garlic

1 tbsp dried thyme

4 tbsp tomato paste

1 cup sun-dried tomatoes (optional)

1 cup water

300ml cream

Mix the flour and 1 tbsp of chicken stock powder in a bowl. Dip the chicken thighs in the flour mix, coating both sides. Heat some olive oil in a large pan, brown the chicken on both sides, remove and set aside.

In the same pan, cook the diced carrots, celery, onions and garlic for about 5 minutes until they start to soften.

Add the thyme, sun-dried tomatoes (if using), tomato paste and the second tbsp of stock powder. Stir everything together, add the water and cream, and stir until well combined.

Nestle your browned chicken thighs back in pan, put on the lid and simmer for 15–20 minutes, or until the potatoes are tender. Serve.

A creamy, dreamy chicken stew one pot wonder!

Pesto Chicken Pasta

2 tbsp olive oil

500 g (1 lb 2 oz) boneless, skinless chicken breasts, diced

1 tsp sea salt flakes, plus extra to taste

½ tsp cracked black pepper, plus extra to taste

2½ tbsp unsalted butter

1 tbsp freshly minced garlic

3 cups (750 ml) chicken stock

1½ cups (375 ml) thickened cream

250g short pasta (that takes between 8–9 mins to cook)

1 head of broccoli, cut into florets, stalk finely sliced (or 2 cups vegetables of choice)

2 tbsp pesto

1 cup (100 g) freshly grated parmesan
Fresh basil leaves, to serve

Heat the olive oil in a large, heavy-based, frying pan over medium–high heat. Add the chicken, salt and pepper. Cook, stirring, for 3–5 minutes until the chicken is just cooked through. Set aside.

Add the butter and once melted, add the garlic. Cook, stirring, for 30 seconds. Add the chicken stock and cream. Bring to a gentle simmer.

Add the uncooked pasta. Cook for 4 minutes, uncovered, stirring occasionally.

Scatter the broccoli (or vegetables of choice) on top of the pasta. Place the lid on and cook for an additional 4 minutes, shuffling the pasta gently using your wooden spoon as required to ensure the pasta doesn’t stick to the bottom of the pan.

Return the chicken to the pan and stir through the pesto and parmesan. Season with salt and pepper to taste, add fresh basil leaves and enjoy!

Cheeseburger Pasta

2 tbsp olive oil

1 onion, finely diced

1 tsp freshly minced garlic

2 carrots, finely diced

1 celery stalk, finely diced

1 tsp salt, plus more to taste

500 g minced beef

1 tsp onion powder

½ tsp cracked black pepper, plus more to taste

1 tsp dried oregano

1 tsp sugar

¼ cup (60 g) tomato paste

4 cups (1 litre) beef stock

400g can crushed tomatoes

350g dried macaroni pasta (uncooked, can be substituted with penne or rigatoni)

½ cup (125 ml) full-cream milk

2 cups (250 g) freshly grated colby or cheddar

½ cup (75 g) freshly grated mozzarella

1 tbsp finely chopped flat-leaf parsley, to serve

Heat the olive oil in a large, heavy-based, frying pan over medium heat. Add the onion, garlic, carrots, celery and salt. Cook for 3 minutes or until tender.

Add the beef mince and cook for a further 3 minutes, breaking up the beef as you go, until it is browned.

Stir through the pepper, onion powder, oregano and sugar.

Stir the tomato paste through and cook for 1 minute.

Add the beef stock and crushed tomatoes. Bring to a simmer.

Add the pasta and simmer with the lid on for 15 minutes or until the pasta is cooked through and most of the liquid has been absorbed, stirring occasionally.

Add the milk and the cheese. Stir until the cheese has melted. Season to taste. Turn off heat.

Add the mozzarella on top, replace the lid and leave to sit for 30 seconds until the cheese has melted.

Sprinkle with parsley and serve!

A great one pot wonder that tastes great the next day too!

Sausage, potato and gravy bake

Vegetables

700g baby potatoes, cut in halves or quarters

2 red onions, each cut into 8 wedges

3 carrots, cut into 5cm pieces

2 garlic cloves, minced

2 tbsp olive oil

1 tsp dried oregano

2 tsp dried thyme

Salt and pepper

Sausages

8 – 10 sausages of your choice (500-700g)

Oil spray (optional)

Gravy

2 tbsp (30g) melted unsalted butter

2½ tbsp plain flour

2 cups (500ml) beef broth (or chicken)

Fresh thyme, for garnish (optional)

Preheat oven to 200C or 180C fan forced.

Place vegetables, garlic, herbs, salt and pepper and olive oil in a large bowl. Toss well to coat. Add sausages and toss briefly. Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep. Rearrange sausages so they are on top.

In the same bowl used for the vegetables, add melted butter and flour. Whisk. Add a bit of beef broth and whisk, then whisk in remaining broth. Pour down the side of the pan (don’t pour over the sausages or veggies).

Optional: Spray sausages with oil – browns slightly better.

Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft. Garnish with fresh thyme leaves (optional) and serve.

Another great one pot wonder!