13
May
4 chicken thighs on the bone skinned Fry light 1 medium onion roughly chopped 4 smoked back bacon rashers visible fat removed cut into 25cm pieces 200g closed cup mushrooms Small handful parsley roughly chopped 450ml chicken stock Salt and black pepper 2 carrots cut into 15cm cubes 1tsp dried mixed herbs 550g potatoes peeled and thinly sliced. In a casserole dish place a layer of chicken followed by a layer of carrot onion and potato.
When the winds of winter come whipping through your door batten down the hatches and cook a comforting hotpot.
Chicken hotpot recipe bbc. 4 chicken thighs on the bone skinned Fry light 1 medium onion roughly chopped 4 smoked back bacon rashers visible fat removed cut into 25cm pieces 200g closed cup mushrooms Small handful parsley roughly chopped 450ml chicken stock Salt and black pepper 2 carrots cut into 15cm cubes 1tsp dried mixed herbs 550g potatoes peeled and thinly sliced. When the winds of winter come whipping through your door batten down the hatches and cook a comforting hotpot. Whether you opt for the classic Lancashire hotpot James Martins rich beef and red.
Tender chicken and a creamy coconut sauce make this warming one-pot an instant win. Serve with fresh Thai basil leaves in your rice for an extra dose of flavour. Dont slave over a hot stove opt for our no-fuss recipe that takes just 10 minutes to prep.
Slow cooker honey mustard chicken thighs. Chicken mushroom hot-pot. Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato.
Bbc Good Food Recipes Dinner Recipes Cooking Recipes Healthy Recipes Vegetarian Cooking Cooking Videos Cooking Time Dinner Ideas Vegetarian Recipes. Preheat the oven to 190C375FGas 5. Place a large casserole dish over a high heat on the hob add the olive oil and when hot add the chicken to the.
Preheat oven to 200 c. In a casserole dish place a layer of chicken followed by a layer of carrot onion and potato. Sprinkle half the herbs on top half the garlic and a little salt and pepper repeat.
Mix the cornflour with a little cold water and pour into the chicken stock. Stir and pour over enough stock to cover. Transfer to a freezerproof container and freeze for up to 3 months.
Defrost thoroughly at room temperature or in the fridge for 24 hours then reheat until piping hot.