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Farmhouse Chicken Hotpot
Ingredients
- Vegetable oil
- 500g chicken thigh (into chunks)
- 4 cups (1 litre) chicken stock
- 2 x medium carrots (sliced)
- 250g small new potatoes (halved)
- 1/2 x teaspoon allspice
- 2 x bay leaves
- 2 sprigs thyme
- 2 x medium leeks (sliced)
- 4 x baby squash (halved)
- 2 x small zuchini (chunks)
- 1/3 x cup sour cream
- 1 x teaspoon ground black pepper
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Directions
- Prep veggies and set aside.
- Now prep chicken and brown in a little oil, small batches in a large heavy based pan.
- Add stock, carrots, potatoes, allspice and bay leaves to chicken.
- Bring to the boil then reduce heat and simmer for around 45 minutes. Add the leeks, squash and zuchini and simmer for 15 minutes.
- Remove bay leaves. Stir through pepper and sour cream.
- Cook for 1 minute or until heated through. Serve with crusty bread.
- Serves 4.
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