Classic Chicken Hotpot
Serves: 4
Preparation: 10 minutes
Cooking Time: 95 minutes
Ingredients
- Spray oil
- 400g potatoes, peeled and quartered
- 2 parsnips (approx 175g), peeled and chopped
- 2 celery sticks (approx 75g), chopped
- 6 carrots (approx 300g), peeled and chopped
- 1 red onion (approx 80g), chopped
- 500g The Co-operative Healthy Choice Elmwood skinless chicken breast fillets
- 800g The Co-operative peeled plum tomatoes in tomato juice
- 500ml stock (made from 1 very low-salt vegetable stock cube)
- 400g The Co-operative cannellini beans
- 15g parsley, chopped
- 15g dried sage, chopped
- Black pepper
Method
- Pre-heat the oven to 170°C/Gas 3. Spray oil in a large casserole pot and place on the hob over a medium heat. Add the potatoes, parsnips, celery, carrots and onion, and cook for around 3 mins to soften off.
- Add the whole chicken breasts, tomatoes, stock, beans and fresh herbs. Season with black pepper.
- Put the casserole pot into the oven for 90 minutes until the meat and vegetables are tender and cooked through.
