St David's leek & chicken hotpot
St David's leek & chicken hotpot is a main course that serves 4. One portion of this dish contains approximately 30g of protein, 9g of fat, and a total of 344 calories. For $1.76 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 56 would say it hit the spot. From preparation to the plate, this recipe takes about 30 minutes. This recipe from BBC Good Food requires baking potatoes, leeks, fresh parsley, and chicken stock. With a spoonacular score of 92%, this dish is awesome. Try Cider-braised cabbage & leek hotpot, Tasty Chicken Hotpot, and Chicken, ginger & green bean hotpot for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
2 baking potatoes, peeled and cut into chunks
2 leeks, cut into thick slices and washed
3 medium carrots, peeled and cut into 3cm/1¼in slices
300ml hot chicken stock
4 skinless, boneless chicken breasts, diced
3 tbsp double cream
1 tbsp chopped fresh parsley
bread rolls, to serve
Equipment:
microwave
knife
Cooking instruction summary:
Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender. Cook the chicken: Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent. Finish the dish: Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste. Serve straight from the dish, with bread to mop up the juices.
Step by step:
1. Cook the veg: Toss the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper.
2. Pour over the stock. Cover the dish with cling film and pierce a few times with the point of a knife. Cook on High for 10 minutes until the potatoes are just starting to become tender.
Cook the chicken
1. Remove the dish from the microwave, peel off the cling film and stir in the chicken. Cover the dish with fresh cling film and pierce again, then cook on High for 6 minutes or until the chicken is cooked and succulent.
Finish the dish
1. Remove the dish from the microwave, uncover and stir in the cream and parsley plus black pepper to taste.
2. Serve straight from the dish, with bread to mop up the juices.
Nutrition Information:
covered percent of daily need
