Chicken hotpot

Name: Chicken hotpot
Total time: 45 min
Yield: serves 2
Cuisine: British
Ingredients: butter; 1 leek halved lengthways and sliced; 1 clove garlic crushed; 250g halved or quartered new potatoes; 4 skinless boneless chicken thigh fillets all fat removed and cut into chunks; a glass white wine; 300ml chicken stock; leaves from a small bunch tarragon; 2 tbsp half-fat crème fraîche; 100g green beans blanched to serve (optional); to serve (optional) crusty brown bread

Published: December 19, 2014 at 2:29 PM

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serves 2

Easy

Total time: 45 mins

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This easy one-pot chicken dish is rich with wine, tarragon and creme fraiche. It makes a light but indulgent supper for two but is easily doubled or trebled if you have more people coming. Serve with green beans and crusty bread.

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Alternatives

Complete the dish

Try this chicken hotpot, then check out our pork hotpot, lamb hotpot with wild garlic and classic lamb hotpot.

Ingredients

Nutrition

butter
1 leek

halved lengthways and sliced
1 clove garlic

crushed
250g halved or quartered new potatoes
4 skinless boneless chicken thigh fillets

all fat removed and cut into chunks
a glass white wine
300ml chicken stock
leaves from a small bunch tarragon
2 tbsp half-fat crème fraîche
100g green beans

blanched to serve (optional)
to serve (optional) crusty brown bread

Nutrition: per serving

kcal416
fat12g
saturates5.2g
carbs27.6g
sugars0g
fibre3g
protein45.3g
salt1.27g

Method

step 1

Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened.
step 2

Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes and chicken are cooked. Season and stir in the tarragon and crème fraîche. Serve with green beans and crusty bread if you like.

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