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CHICKEN HOT POT

A delicious, alternative take on the classic hot pot. Perfect comfort food for a cold winter evening.


The weather’s gone a bit chilly here in Leeds again (I even put the heating back on!) so I fancied a lovely warming hot pot for dinner.

I usually make this with leftover roast lamb or beef but we had chicken on Sunday, so I thought I’d experiment!

Turns out, it makes an absolutely cracking hot pot; comforting, creamy & delicious and, of course, packed with lovely nutrients.


If you don't have any leftover chicken to use, it can be made with fresh chicken.


I recommend using skinless, boneless chicken thighs, as they're so much more tender and juicy than breasts. You'll need about 6-8 for this recipe. Just slice them thinly and brown them in the oil at the beginning then remove from the pan before you add the pancetta. Add them back in at the point you'd add the roast chicken (see instructions below).


Because you're cooking the chicken from scratch, it'll need a bit longer in the oven to cook through and tenderise. I'd suggest gently cooking the mixture for about 30 mins on the stove with a lid on, then adding the potato slices and cooking in the oven for 30 mins lid on and a further 30 lid off.



If you try this recipes I'd love to see how you got on! Just tag me on Instagram: @feedingtheirfutures

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