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British chicken hotpot

British chicken hotpot

https://www.coop.co.uk/recipes/british-chicken-hotpot

This hearty stew uses British seasonal root vegetables and is so versatile

  • Feeds 4 Feeds 4
  • Ready in 1 hour 35 minutes

Each serving contains

  • Energy
    20%
    1669kj 399kcal
  • Fat
    Med 29%
    20g
  • Saturates
    High 33%
    6.6g
  • Sugar
    Low 29%
    12.3g
  • Salt
    Low 29%
    0.46g

% of adult’s reference intake | Carbohydrates per serving : 31g

Ingredients

  • 4 carrots
  • 2 parsnips
  • 2 potatoes
  • 1/2 small swede
  • 1 1/2 tbsp Co-op plain flour
  • Freshly ground black pepper
  • 4 Co-op chicken thighs
  • 1 tbsp Co-op olive oil
  • 30g Co-op unsalted butter
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and chopped
  • 800ml chicken stock
  • Handful fresh thyme, or 1tsp dried
  • 2 bay leaves (optional)

Method

  1. Preheat the oven to 170°C/fan 140°C /Gas 3
  2. Peel the carrots, parsnips, potatoes and swede and cut into 1½ inch chunks
  3. Put the flour and black pepper into a bowl and toss the chicken thighs until coated
  4. Heat the oil and butter in a flameproof casserole dish and fry the chicken until golden
  5. Remove from the pan and set aside
  6. Add the onion and fry for 5 mins until starting to soften
  7. Add the garlic, vegetables, stock, herbs and chicken and stir
  8. Cover and place in the oven for 1 hour 15 mins

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