Chicken and Vegetable Hotpot
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500 g diced chicken breast
- • 1 medium onion (peeled and diced)
- • 200 g carrots (peeled and cut into 1cm dice)
- • 100 g frozen peas
- • 100 g frozen sweetcorn or tinned sweetcorn (drained)
- • 650 g potatoes (peeled and cut into 3mm wide slices)
- • 1 tsp dried thyme
- • 400 ml boiling water
- • 1 chicken stock pot or cube
- • 125 g reduced-fat cream cheese
- • salt and freshly ground black pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 180°C fan.
Spray a large frying pan with low-calorie cooking spray and place over a medium heat.
Add the onion and carrots and sauté for 5 minutes, until starting to soften.
Add the chicken and continue to cook for around 2-3 minutes, until the chicken is sealed.
Combine the stockpot or cube with the water and add the thyme and stock to the pan and bring to a boil, then lower the heat and simmer for 15 minutes, until the carrots are just cooked.
While the chicken and vegetables cook, place the potato slices in a saucepan, just cover with cold water and bring to the boil, then lower the heat and cook for 5 minutes, before draining. The potatoes should have begun to soften, but still hold their shape. Allow them to cool enough to handle.
When the chicken and vegetables are cooked, stir in the cream cheese until well blended. Add the peas and sweetcorn. Taste and season with a little salt and black pepper, if needed. Transfer to an ovenproof dish.
Arrange the potato slices on top in an even layer, spritz with low-calorie cooking spray and sprinkle over a little salt and pepper if you wish.
Place in the middle of the oven and cook for around 30 minutes, until the potatoes are golden and soft in the middle.
Serve!