Creamy Chicken Hotpot Recipes

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CREAMY CHICKEN HOTPOT



Creamy Chicken Hotpot image

A wonderful warming autumn meal. Serve with onion mash & green beans. Can be made with left overs.

Provided by Pink Penguin

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 kg chicken breast
3 tablespoons plain flour
1 kg butternut squash, peeled & diced
600 g leeks, washed & thinly sliced
750 ml chicken stock
75 g pearl barley
200 g soft cheese
20 g fresh parsley, chopped

Steps:

  • Heat the oil in a large pan, cut each chicken breast into 4, dust in the flour & brown in the hot oil for 4-5 minutes. Add the squash & leeks,& cook for a further 2-3 minutes.
  • Pour in the hot stock & add the barley.bring to the boil, then cover & simmer for about 45 minutes until the stock has reduced & the barley is tender.
  • Stir in the cheese, mix until melted, then add the parsley & season.

Nutrition Facts : Calories 567, Fat 22.1, SaturatedFat 5.6, Cholesterol 110.5, Sodium 316.1, Carbohydrate 50.9, Fiber 7.3, Sugar 9.7, Protein 42.8

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