The best way to avoid tiring of something you take the time to cook ahead is to have your initial cooking session create a product you can use to make other meals. In this case Penny braised a pan of chicken thighs in white wine, ginger, garlic, soy, and scallions. (Here are a bunch of recipes to help you find one to your taste.)
For our first meal, we enjoyed the thighs with brown rice, pea pods, and tomatoes. Penny cooked up a big batch of brown rice in our Instant Pot for us to use during a week with a lot of things on our to do lists.
On day two, the chicken was shredded and became part of a wok full of fried rice. This was a big batch so that second act for the chicken became two extra meals ready to go. (Just like when we order more takeout than we need for one meal.)
The third meal from our pot of braised chicken was a frittata with chicken, pre-cooked sautéed onions, a bit of the rice, a few scallions for color, and some grated pecorino. (Check out this post to learn about having sautéed onions on hand.)
Judith Jones in her delightful book "The Pleasures of Cooking for One" called this approach to using leftovers, "second rounds." We like that concept!
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Words: Penny & Ed Cherubino
Photos: ©2017 Penny & Ed Cherubino
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