Wednesday, September 29, 2010

Tasty Chicken Hotpot

Chicken thighs are a good, cost-effective cut of meat and won’t overcook in this delicious preparation - Serves 4

1 tbsp olive oil
8 chicken thighs
2 onions, sliced into thick slices
5 carrots, cut into rough chunks
3 celery sticks, cut into rough slices
400g tin chopped tomatoes
2½ cups chicken stock
2 tsps mustard
1 tsp dried oregano, or 2 tbsps fresh – if you have it
salt & pepper

Heat the oil in a large, high-sided pot until it's really hot. Add the chicken and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.

Add the onions and sauté until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.

Pour in the chopped tomatoes and chicken stock and stir adding the mustard and oregano. Add in the browned chicken and season with salt and pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.

Serve in deep bowls with some thick, crusty bread to soak up the juices.

Created for Quest by Chris at:

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