Chicken HotpotMake on Fresco
A blustery cold day is instantly fixed with a bowl of this home cooked goodness. Pair it with the Parmesan Puff Pastry for an awesome pot pie, or mash or cauliflower mash for a Chicken Cottage Pie. You really can't go through winter without this comfort food. This recipe is one of my all time easy favourites to whip up with little fuss and all delish! The family will love it. You will love it more, 'cos it is so simple. This recipe is one of the faves from the Comforting Comfort Food classes that I run from time to time.
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- 75 Grams butter BUY
- 1 Leek chopped in pieces
- 40 Grams flour
- 1 large or 2 small carrots, sliced thinly (approx 150-180g)
- 1-2 stalks celery, sliced
- 300 Grams water
- 2 Tablespoons Chicken Stock Powder Recipe
- 500 Grams chicken thigh fillet, cubed
- 2 Teaspoons Yellow Mustard Recipe
- 1-2 bay leaf fresh or dried
- 1 Teaspoon dried oregano or handful fresh oregano leaves
- Freshly ground black pepper to taste
- Corn cut from 1 cob
- Pinches pink salt flakes BUY
- 50 Grams milk or cream (optional)
Place butter, onion, flour and salt into Thermomix bowl and chop 4 sec/speed 5. Sauté 5 min/Varoma/speed 2.
Add carrots, celery, water and Chicken Stock Powder to Thermomix bowl and cook 10 min/100ºC/Reverse/speed 2.
Add chicken, mustard, herbs and pepper and cook 5 min/100ºC/Reverse/speed 2.
Add corn and cook 2 min/100°C/Reverse/speed 1.
Adjust seasoning and add milk and stir through 3 sec/Reverse/speed 2.
Leave to cool for around 10 minutes before serving topped with Vodka Parmesan Puff Pastry bites or go all out and make a pie, using the pastry to top the filing in a large casserole.
Try making a chicken shepherds pie with either potato mash or cauliflower mash, sprinkle some grated parmesan on top and then bake in the oven until golden and bubbling.
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