Chicken And Bacon Hotpot Recipes

CHICKEN AND BACON HOTPOT

Steps:

• Preheat oven to 180c or gas 4
• Place frying pan over medium heat
• Spray chicken with fry light and brown in pan for 5 minutes. Transfer to large casserole dish
• Fry onions and bacon in fry light and stir fry for 3-4 minutes until onion is golden.
• Stir in mushrooms,carrots, parsley, stock and half of the mixed herbs. Season bring to the boil stirring frequently
• Pour bacon mixture over top of chicken. Arrange potatoes on top overlapping each other. Sprinkle over remaining herbs and spray with fry light.
• Cover and bake for 1.5 hours
• Preheat grill to high. Remove lid from casserole spray with fry light and brown under grill.

SLIMMING WORLD FRIENDLY CHICKEN HOTPOT

Steps:

• Heat cooking spray in large stove top casserole dish or large frying pan add bacon and fry until just crisp, remove from pan and set aside.
• add the chicken, shallot halves the garlic and the mushrooms to frying pan and brown for 5 minutes and then pour over white wine.
• Add thyme season well, cover and cook on low heat for 1 hour to 1hr 15 min until the chicken is cooked and the sauce is thickened.
• Just before serving stir in creme fraiche, warm through and garnish with parsley.

ONE-POT CHICKEN & BACON STEW

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
• Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.