Chicken hotpot
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- butter
- 1 leekhalved lengthways and sliced
- 1 clove garliccrushed
- 250g halved or quartered new potatoes
- 4 skinless boneless chicken thigh filletsall 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 beansblanched 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.
