Leek & Chicken Hotpot
2 mediumrusset potatoes, peeled and cut into chunks (any mealy potato)
2 mediumleeks, washed and sliced (use part of the green)
3 mediumcarrots, cut onto chunks
10 ozchicken stock
4 mediumskinless, boneless chicken breasts, cut into chunks
3 Tbspdouble cream, if available (whipping cream in not)
1 Tbspchopped parsley
How to Make Leek & Chicken Hotpot
- Put the potatoes, leeks and carrots together in a shallow microwave-safe dish with some salt and pepper. Pour over the stock. Cover the dish with cling wrap and pierce a few times. Cook on High for 10 minutes until the potatoes are barely tender.
- Stir the chicken into the veggies. Cover dish with more cling wrap, pierce again, and cook on High for 6 minutes or until the chicken is cooked.
- Stir in the cream and parsley plus black pepper to taste. Serve with bread to soak up juices.