Well, it is safe to say that we have started the year with a bang! Lots of gardening, some serious decluttering, getting organised for school (my son starts school this year – eek!), breeding chickens and further immersing ourselves in becoming more self sufficient. This year I have left my much loved job to focus on settling my son into primary school life and hopefully further my vision for a sustainable and self sufficient life as well as do some voluntary work within the community. The one thing I will miss most about my job is the interaction between other country women. The networking that is constantly happening and the respite we all unknowingly provide each other is so powerful and very important. It’s a good thing I’m not the only one who thinks networking is vital because Michelle from The Lost Acre Farm was feeling the same way. Together we decided to create the Facebook network, The Lady’s Paddock Life, to connect with other ladies who farm, in some form or another. Since it began it has been so inspiring to see the stories of the strong women who are living on the land. It has inspired me so much, that it’s given me a push to get back into the kitchen and begin creating recipes again. I will need a best kitchen tool so my dish will be cooked faster.This recipe took only a mere 20 minutes to cook and was made up of local and home grown produce. The taste was out of the world and my husband declared it a winner. My two year old told me it was yucky… yet he still polished the bowl! That’s toddlers for you!
20 Minute Creamy Chicken and Zucchini
500g Chicken Breasts, cut into pieces around 1cm in size
1 large zucchini (approx. 350g) diced
2 Spring onions, sliced
2 TBS of Butter/ Ghee
2 tsp crushed garlic
1 TBS stock paste 200mL of water (or 200mL of ready made stock)
200g Pure cream
5 sage leaves, chopped
3 sprigs of parsley, chopped
2 tsp cornflour (or arrowroot flour) mixed with 2 TBS water
- Place a frypan over medium-high heat. Add butter and garlic and cook until garlic starts to brown. Add chicken and sauté for 5 minutes, stirring occasionally.
- Add Zucchini and spring onions and cook for another 5 minutes, stirring occasionally.
- Reduce heat to low-medium and add herbs, stock, and cream and simmer.
- Add cornflour mixture and simmer and stir until liquid has thickened.
This makes 4 serves and is best served with brown rice or mashed potato. Garnish with parsley if desired.
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