Chicken & Leek Hotpot
PREP: 20 Minutes
COOK: 1 Hour 15 Minutes
SERVES: 4
Skill Level: Easy
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
- 300ml hot chicken stock
- 2 tsp Dijon mustard
- 200g bag sliced cavolo nero
- 700g potatoes, thinly sliced
- Knob butter, melted
Instructions
- Preheat the oven to 200°C, gas mark 6. Grease a large casserole dish.
- 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.
- 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.
- Remove the lid and brush the potatoes with the melted butter, bake uncovered for 30 minutes until golden and crispy.
