Chicken & Leek Hotpot

PREP: 20 Minutes
COOK: 1 Hour 15 Minutes
SERVES: 4
Skill Level: Easy
Picture of Chicken & Leek Hotpot

Nutrition Info (Per Serving)

427 kcal Energy
37g Carbohydrate
38.6g Protein
4.9g (of which Sugar)
11.8g Fat
9.2g Fibre
3.8g (of which Saturated Fat)
0.77g Salt

Ingredients

1 tbsp oil

6 chicken thigh fillets, diced, approx. 600g

2 leeks, thickly sliced (500g)

300ml hot chicken stock

2 tsp Dijon mustard

200g bag sliced cavolo nero

700g potatoes, thinly sliced

Knob butter, melted (15g)

Instructions

1. Preheat the oven to 200°C, gas mark 6. Grease a large casserole dish.

2. Heat the oil and fry the chicken for 3-4 minutes to brown, remove and reserve. Add the leeks to the pan and fry for 2 minutes then add the stock, mustard and Cavolo Nero and cook for 1-2 minutes. Season.

3. Lay 1/3 of the potatoes in the base of the casserole dish and top with half the leek mixture, then half the chicken. Repeat finishing with a layer of potatoes. Cover with a lid and bake for 1 hour.

4. Remove the lid and brush the potatoes with the melted butter, bake uncovered for 30 minutes until golden and crispy.

leeks-icon

Cooking Tips

Try swapping the potatoes for sweet potato or butternut squash or omit the chicken and use vegetable stock for a vegetarian option.

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