Dump Bag Dinner: Mediterranean (ish) Chicken Thighs

The name might be a bit unglamorous (and this image certainly!), but a 'dump bag' is a super clever tools in a busy cook’s arsenal. Think of it as a freezer-to-oven head start: a bag filled with marinated meat (or not), flavoursome bits and bobs from the fridge or pantry and a whole lot of free-styling. 

At Milly’s, we’re firm believers that cooking well doesn’t have to mean cooking fancy. A dump bag lets you plan ahead without the big song and dance - just 10 minutes of prep while you’re already chopping veg or cleaning out the fridge and you’ve got the bones of a delicious future dinner stashed and at the ready. They’re also a quiet hero of the #lovefoodhatewaste movement. Got half a jar of pasta sauce? A few 'need to be used, stat!' veg? Some odds and ends of herbs? Into the bag they go*. Add some protein, maybe a carb, season thoughtfully and generously, freeze flat - and you’ve just turned a few odds and ends into something worth looking forward to. 

We love roasting** these dump bag dinners because the oven brings out the best in them – rich, concentrated flavours and minimal mess. And frankly, there’s nothing better than coming home, tipping dinner into a tray, and letting the house start to smell like you’ve been cooking all day. (Serves 2 hearty appetites)

INGREDIENTS

4 bone-in, skin-on chicken thighs
½ cup tomato-based pasta sauce (whatever you’ve got!)
½ cup roasted red capsicums, sliced
¼ cup caramelised onions
A small handful of green olives (pitted or not – your call)
1–2 tbsp capers, plus a splash of brine
A splash of white wine or chicken stock - maybe 1/4 cup
1/2 tsp ground cardamom
Salt & freshly ground black pepper

Optional: a handful fresh parsley or basil, chopped; some lemon zest; leftover roasted aubergine or courgettes; a handful of cooked pasta (add a little more liquid). 

METHOD 

Combine everything in a large freezer-safe Ziplock or silicone bag (or other freezer safe container). Squish it gently to coat the chicken well and then push out as much air as you can. Label and freeze flat - for easy stacking and defrosting. (Include today’s date, what's in the bag, and the recommended cooking method ie roasting, traybake, slow cooker or pressure cooker). 

When you’re ready to cook: Thaw safely in the fridge overnight, ideally in a shallow dish in case it leaks. Tip everything into a roasting dish and roast at 180°C fan bake for 40–45 minutes, or until the chicken is golden and cooked through. Baste once or twice if you remember. Serve with crusty bread, a pile of buttery mash or even couscous or rice to soak up the pan juices.

• when we say 'add anything', we recommend that you think about whether ingredients play well together, particularly flavour-wise. Try to pick a cuisine - Italian, Indian, Asian etc - and stick with things that complement that, and each other, rather than competing (or, even worse, items that take 'fusion' to 'confusion').
• while we love roasting these on a sheetpan or in a roaster, dump bags are equally suited to your slow cooker (the ultimate get-ahead, hands-off dinner) or pressure cooker. If you'd like to swap out your cooking method - and we're all for experimenting until you find what works well for your lifestyle - just think about how much liquid you may need to add or subtract from your recipe. Slow cookers and pressure cooks allow for very little evaporation when compared to open roasting, so a little less fluid (sometimes as much as half) is better if you don't want 'dump bag soup'!
   
  Freezing Tips
  Always freeze raw dump bags as soon as possible after assembling.
  Store flat to maximise freezer space and promote even thawing.
  Label clearly with both the date and the cooking method.
   
  Thawing & Food Safety
  Fridge thawing is safest and most effective. Allow 12–24 hours depending on bag size.
  Never thaw at room temperature - it’s a food safety no-no.