Chicken Hot Pot

Name: Chicken Hot Pot
Cook time: 150 min
Total time: 150 min
Yield: 4
Cuisine: British
Ingredients: 4 chicken breasts cut into chunks; 1 tbsp olive oil; 4 cloves garlic- peeled and finely chopped; 1 Onion rough chopped; 1 Carrots Peeled and Chopped; 1 parnsips. peeled and sliced; 1 leeks chopped; 2 tbsp plain flour; 1 tbsp gravy browning (optional); 1 Stock Cubes; Freshly ground black pepper; 1 tbsp worcestershire sauce; 4/5 large floury potato's unpeeled; 1 pack Pancetta/Bacon/Lardons; 150ml cider; 1 knob margarine or butter

Over a year ago 20,603 views

Cook: 150 mins

Serves: 4

450 kcal

30g P 40g C 20g F 6g Fi

British Main Course

Ingredients

4 chicken breasts cut into chunks
1 tbsp olive oil
4 cloves garlic- peeled and finely chopped
1 Onion rough chopped
1 Carrots Peeled and Chopped
1 parnsips. peeled and sliced
1 leeks chopped
2 tbsp plain flour
1 tbsp gravy browning (optional)
1 Stock Cubes
Freshly ground black pepper
1 tbsp worcestershire sauce
4/5 large floury potato's unpeeled
1 pack Pancetta/Bacon/Lardons
150ml cider
1 knob margarine or butter

Accompaniment

Description

Similar to the Lancashire hot pot, the chicken hot pot is a real autumn/winter warmer. Less of a traditional favourite it is ideal to wow your family & guests with your creativity.

Method

1
Heat the olive oil in a large, flameproof casserole dish (or sauce pan).
2
Add the chicken and bacon lardons and half of the garlic and fry until it is brown all over.
3
Transfer it to a plate.
4
Reduce the heat under your casserole dish.
5
Add a small more oil/marg/butter if needed.
6
Add the vegetables (any vegetables you have to use up really) and sauté them for about 10 minutes with the rest of the garlic, stirring frequently.
7
Remove the casserole from the heat.
8
Add the chicken and the bacon lardons.
9
Sprinkle in the flour and the gravy browning if using, and mix it up thoroughly.
10
Mix the stock cube in a mug and fill with boiling water (about 300mls), mix well and pour onto the meat and vege mix.
11
Add the cider also and top up with hot water until all of the meat and vege's are covered with liquid and stir well and return to the heat.
12
The mix will start to thicken as it boils.
13
Turn down the heat, and taste, season well with salt and pepper and any herbs you like (e.g. rosemary).
14
Turn off the heat.
15
Preheat the oven to Gas 4, 180°C, 350°F.
16
When needed, bring your casserole back to the boil, stirring often as the gravy thickens.
17
Season and add Worcestershire sauce.
18
Remove it from the heat.
19
Thinly slice the potatoes, either by hand or with a mandolin.
20
Layer them carefully to completely cover the meat and vegetables.
21
Daub the butter on top of the potatoes then place the hot pot in the oven and cook for 2 hours.
22
Once cooked the potatoes should be golden on top and the gravy bubbling up nicely around the sides.
23
This dish has it all in one, meat, vegetables and potatoes, and I don't think it needs any accompaniments, but if you do, serve with more seasonal vegetables such as curly kale or purple sprouting broccoli.

Chef's Tips

If you don't have gravy browning, use Bisto Best instant gravy (about 4 teaspoons with 1/2 litre of boiling water) instead of the stock cubes, browning. You may need to add more water if this gets too thick.