{"id":295,"date":"2017-10-05T09:33:00","date_gmt":"2017-10-05T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=295"},"modified":"2017-10-05T09:33:00","modified_gmt":"2017-10-05T09:33:00","slug":"three-meals-from-one-pot-of-braised-chicken-thighs","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=295","title":{"rendered":"Three Meals from One Pot of Braised Chicken Thighs"},"content":{"rendered":"

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.<\/a>)<\/p>\n

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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<\/a> for us to use during a week with a lot of things on our to do lists.<\/p>\n

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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.)<\/p>\n

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The third meal from our pot of braised chicken was a frittata with chicken, pre-cooked saut\u00e9ed onions, a bit of the rice, a few scallions for color, and some grated pecorino. (Check out this post to learn about having saut\u00e9ed onions on hand.<\/a>)<\/p>\n

Judith Jones<\/a> in her delightful book "<\/a>The Pleasures of Cooking for One"<\/a> called this approach to using leftovers, "second rounds." We like that concept!  <\/span><\/p>\n

What's on your Food Lover's Shopping List? <\/em><\/span><\/p>\n