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
- In a large sauce pan add enough oil for frying and heat it until very hot
- Add the diced onion and cook for 2 minutes
- Add the chicken and season well with salt, thyme and pepper
- Cook until nicely browned
- Add the diced carrot and swede and cook with the chicken for 5 minutes, add the garlic
- 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
- Follow the manufacturer’s instructions to thicken the mixture with gravy powder
- Transfer mixture to a baking dish, arrange the sliced potato on the top and dot with margarine
- Cook in the oven at 170˚C or until the potatoes are cooked through and nicely browned on the top
Key Points
Allergens
Milk
