When the weather is still cold, stews and casseroles are great when you come home after work. Carrying on the english classics - chicken hotpot is a great recipe - easy, simple and filling.
Serves 2
Time: 45mins
Ingredients:
Butter
2 Leeks, halved lengthways and sliced
2 cloves of garlic, crushed
250g new potatoes, halved or quartered
4 skinless boneless chicken thighs fillets, all fat removed and cut into chunks
1 glass of white wine
300ml chicken stock
small bunch of fresh tarragon
2Tbspn half fat creme fraiche
100g green beans, blanched
served with bread.
1)Heat a knob of butter in a shallow pan. Add the leeks and garlic and cook until softened
2)Add the new potatoes, chicken, wine and chicken stock, cover and simmer for about 30 minutes until the potatoes are cooked. Season and stir in the tarragon and creme fraiche. Serve with greens and crusty bread.
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