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Recipe: Chicken and sage hotpot

Published by Arnold Page in Recipes · 20/8/2016 21:33:00
Tags: recipe, slowcookerrecipe, chickenandsage, chickenhotpot
 Download pdf to print or save this recipe.

Slow cooker recipe
This tasty chicken\nand root vegetable hotpot can be served with delicious buttery grilled potatoes\nwith a little extra effort.
 
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Preparation time: 35 minutes
\n\n
Cooking time:        5 hours
\n\nServings:             \n6

Ingredients
\n\n
2 carrots, scraped and diced
\n\n
1 swede, peeled and diced
\n\n
600 gm medium potatoes, washed or peeled
\n\n
1½ tbl olive oil
\n\n
6 organic or higher welfare chicken thighs
\n\n
1 onion, topped, tailed, skinned and sliced
\n\n
4 unsmoked streaky bacon rashers
\n\n
2 tbl plain flour
\n\n
600 ml chicken stock
\n\n
2 or 3 sprigs of sage
\n\n
salt and pepper to taste
\n\n25 gm butter (optional for grilled potatoes)

Instructions
  • Preheat the slow cooker if\nnecessary.
  • Prepare the carrots, swede and\npotatoes. If opting for grilled potatoes, slice them thinly.
  • Heat 1 tablespoon of olive oil in\na large pan and ½ tablespoon in another pan.
  • Prepare the onion.
  • Brown the chicken on both sides\nin the large pan for a few minutes on each side, and gently fry the onion and\nbacon on both sides in the second pan.
  • Set aside the bacon and onion to\ncool.
  • Sprinkle the flour over the\nchicken and pour the stock over it. Add the sage, salt and pepper and return\nthe chicken mixture to the boil.
  • Use scissors to cut the bacon\ninto small pieces.
  • Transfer the chicken mixture to\nthe slow cooker pot, then add the onion, carrots, swede and potatoes.
  • Cover with the lid and cook on\nauto for 5 hours.
  • If opting for grilled potatoes, heat the grill\n15 minutes before serving, remove the potatoes from the hotpot 10 minutes\nbefore serving, place them in a grilling tray with little dabs of butter and\ngrill them until golden brown.
 
Tip: The liquid remaining\nafter serving can be chilled or frozen for later use.


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