Recipes
Chicken Hot Pot
Ingredients
10 Portions
Diced Chicken Thigh: 700g
Carrot – Diced: 200g
Onion – Diced: 200g
Garden Peas: 200g
Potato – Cut into thin slices: 2.5kg
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: 5kg
Gravy Powder: As per instructions
Swede: 1kg
Sweetcorn: 500g
Salt and Pepper: To taste
Dried Thyme: 1 tsp
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 saucepan 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
