Let’s face it—cooking for just yourself can feel like a chore, especially when you’re also the one stuck with washing up afterward. It’s a struggle cookbook author Eleanor Wilkinson knows all too well. She’s been there, done that, and decided it was time to change the game.
“Most recipes are designed for four or more people, leaving those of us who cook for one with some tough choices: fill our freezers, feed our friends, or resign ourselves to eating reheated leftovers for days,” Wilkinson explains in her trademark no-nonsense style. “It’s not ideal, right? That’s why I created a solution.”
Enter One Pot One Portion, Wilkinson’s cookbook designed specifically for solo cooks. Each recipe serves one person and uses just one pan, making cleanup a breeze. “This book is for anyone who lives alone or occasionally finds themselves cooking for one,” she says. “Think of it as my gift to you. So why not give it a try tonight?”
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Deliciously Simple: Tarragon Chicken With Leeks
Here’s a recipe that’s both comforting and packed with flavor: Tarragon Chicken With Leeks. This dish is perfect for a cozy night in. You’ll need just a few ingredients to whip it up, and the results are impressive enough to fool anyone into thinking you spent hours in the kitchen.
Ingredients:
6 oz. baby potatoes, cut in half or into quarters
1⁄2 leek, sliced into 3 ⁄8” rings
1 skin-on chicken breast
1⁄4 cup fresh tarragon, roughly chopped
3 tbsp. white wine
3 tbsp. heavy cream
1⁄2 cup frozen peas
Instructions:
1. Preheat your oven to 375°F. Start by adding the potatoes to a small ovenproof frying pan or baking dish. Drizzle with a bit of olive oil and roast them for about 15 minutes to get them nice and golden.
2. Now, toss in the sliced leeks. Season everything with a pinch of salt and pepper, then place the chicken breast on top, skin-side up. Don’t forget to season the chicken too!
3. Sprinkle the chopped tarragon over the dish. Pour in the white wine and spoon the cream over everything, making sure the chicken skin gets some love too.
4. Roast in the oven for 30 minutes. After that time, add the frozen peas, spreading them evenly around the pan, and roast for an additional 10 minutes. Your chicken and potatoes should be fully cooked, and the skin should be golden and crispy.
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