Chicken hotpot
- Preparation and cooking time
- Total time
- Easy
- serves 2
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
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.