Slimming World Friendly Chicken Hotpot Recipes

CHICKEN & MUSHROOM HOT-POT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

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.

CHICKEN HOT POT

Steps:

• Set oven to 350*F or mark 4.
• Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
• Place the joints in a large caserole dish and add the potatoes.
• Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
• Pour over the chicken and potatoes.
• Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
• Remove the bayleaf and garnish with the parsley.
• Serve with carrots.

SLIMMING WORLD MEDITERRANEAN CHICKEN HOT POT

Steps:

• Preheat oven to gas 6, 200oC. Cut chicken into bite sized pieces and place in a medium casserole dish with the tinned tomatoes.
• Add the garlic to the chicken mixture. Halve and peel the shallots, deseed the peppers and cut into bite sized pieces and add to the casserole dish.
• Thickly slice the courgettes and mushrooms and add to the dish along with the dried herbs, sweetener and chicken stock. Place over a high heat and bring to the boil. Cover very tightly and place in the oven for 1 1/2 hours.
• Remove from oven, season well and stir in fresh basil leaves before serving.