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Save time and money with a cook once, eat twice strategy: Make a little extra with one meal for now, then transform those leftovers into a simple, quick meal for later in the week. Cook once, eat twice helps you make the most of value-sized packages of meat and other ingredients when they go on sale and takes care of a second meal on another busy night when you’d usually lean on takeout.
Start with the chicken. The leg quarters are seared first, then braised in the oven with bell peppers, canned tomatoes, wine, and herbs. Save 1 leg quarter and 2 cups of the sauce for tossing with store-bought cheese ravioli on another night—an impressive main that’s just as quick and easy as opening a jar.
For now: Chicken Cacciatore
For later: Ravioli with Chicken and Tomato-Pepper Sauce
Remove the meat from 1 chicken leg quarter, discarding bones and skin, and shred. Cook 1 (24 oz) bag frozen cheese ravioli according to package directions and drain. In a microwave-safe dish, heat 2 cups sauce and chicken until warm. Toss with the ravioli and serve garnished with ¼ cup grated Parmesan.
