Recipes

Chicken Hot Pot

Ingredients
  • 10 Portions

    Diced Chicken Thigh

    Carrot – Diced 200g

    Onion – Diced 200g

    Garden Peas 200g

    Potato – Cut into thin slices

    Gravy Powder As per instructions

    Swede 200g

    Sweetcorn 100g

    Salt and Pepper To taste

    Dried thyme pinch

    Garlic – diced 1 clove

    Olive Oil For frying

    Margarine 10g

     

  • 50 Portions

    Diced Chicken Thigh 3.5kg

    Carrot – Diced 1kg

    Onion – Diced 1kg

    Garden Peas 1kg

    Potato – Cut into thin slices 2.5kg

    Gravy Powder As per instructions

    Swede 1kg

    Sweetcorn 500g

    Salt and Pepper To taste

    Dried thyme 1tsp

    Garlic – diced 3 cloves

    Olive Oil For frying

    Margarine 50g

     

  • 100 Portions

    Diced Chicken Thigh 6kg

    Carrot – Diced 2kg

    Onion – Diced 2kg

    Garden Peas 1kg

    Potato – Cut into thin slices 5kg

    Gravy Powder As per instructions

    Swede 2kg

    Sweetcorn 1kg

    Salt and Pepper To taste

    Dried thyme 1 tbsp

    Garlic – diced 5 cloves

    Olive Oil For frying

    Margarine 100g

     

Method
  1. In a large sauce pan add enough oil for frying and heat it until very hot
  2. Add the diced onion and cook for 2 minutes
  3. Add the chicken and season well with salt, thyme and pepper
  4. Cook until nicely browned
  5. Add the diced carrot and swede and cook with the chicken for 5 minutes, add the garlic
  6. Add enough water to just cover the ingredients in the pan and bring to a simmer – cook for 25 minutes until the chicken is tender and the vegetables are cooked through
  7. Follow the manufacturer’s instructions to thicken the mixture with gravy powder
  8. Transfer mixture to a baking dish, arrange the sliced potato on the top and dot with margarine
  9. Cook in the oven at 170˚C or until the potatoes are cooked through and nicely browned on the top
Key Points
Allergens

Milk