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Recipes

Chicken Hot Pot

Ingredients
10 Portions

Diced Chicken Thigh

Carrot – Diced 200g

Onion – Diced 200g

Garden Peas 200g

Potato – Cut into thin slices

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 2.5kg

Gravy Powder As per instructions

Swede 1kg

Sweetcorn 500g

Salt and Pepper To taste

Dried thyme 1tsp

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
  1. In a large sauce pan add enough oil for frying and heat it until very hot
  2. Add the diced onion and cook for 2 minutes
  3. Add the chicken and season well with salt, thyme and pepper
  4. Cook until nicely browned
  5. Add the diced carrot and swede and cook with the chicken for 5 minutes, add the garlic
  6. 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
  7. Follow the manufacturer’s instructions to thicken the mixture with gravy powder
  8. Transfer mixture to a baking dish, arrange the sliced potato on the top and dot with margarine
  9. Cook in the oven at 170˚C or until the potatoes are cooked through and nicely browned on the top
Key Points
Allergens

Milk