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Creamy Chicken Hotpot

Creamy Chicken Hotpot Recipe

A wonderful warming autumn meal. Serve with onion mash & green beans. Can be made with left overs.
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine British
Calories 567 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 kg chicken breast
  • 3 tablespoons plain flour
  • 1 kg butternut squash, peeled & diced
  • 600 g leeks, washed & thinly sliced
  • 750 ml chicken stock
  • 75 g pearl barley
  • 200 g soft cheese
  • 20 g fresh parsley, chopped

Instructions
 

  • Heat the oil in a large pan, cut each chicken breast into 4, dust in the flour & brown in the hot oil for 4-5 minutes. Add the squash & leeks,& cook for a further 2-3 minutes.
  • Pour in the hot stock & add the barley.bring to the boil, then cover & simmer for about 45 minutes until the stock has reduced & the barley is tender.
  • Stir in the cheese, mix until melted, then add the parsley & season.

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Nutrition

Serving: 584gCalories: 567kcalCarbohydrates: 50.9gProtein: 42.8gFat: 22.1gSaturated Fat: 5.6gCholesterol: 110.5mgSodium: 316.1mgFiber: 7.3gSugar: 9.7g
Keyword < 4 Hours, Chicken, Chicken Breast, Easy, Meat, One-Dish Meal, Poultry
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