leek & chicken hotpot

Name: Leek & Chicken Hotpot
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: UK/Ireland
Ingredients: 2 medium russet potatoes, peeled and cut into chunks (any mealy potato); 2 medium leeks, washed and sliced (use part of the green); 3 medium carrots, cut onto chunks; 10 ounce(s) chicken stock; 4 medium skinless, boneless chicken breasts, cut into chunks; 3 tablespoon(s) double cream, if available (whipping cream in not); 1 tablespoon(s) chopped parsley

(2 RATINGS)

6 Pinches 1 Photo

Carolyn Haas

Whitewater, WI

Updated on Aug 6, 2017

St. David was the patron saint of Wales. His symbol is a white dove and a leek. Every March 1st, Welsh folks wear leeks celebrate St. David - in this case, you can eat the leeks and it doesn't have to be March 1!

Rate

prep time 10 Min

cook time 20 Min

method Microwave

yield 4 serving(s)

Ingredients

2 medium russet potatoes, peeled and cut into chunks (any mealy potato)
2 medium leeks, washed and sliced (use part of the green)
3 medium carrots, cut onto chunks
10 ounces chicken stock
4 medium skinless, boneless chicken breasts, cut into chunks
3 tablespoons double cream, if available (whipping cream in not)
1 tablespoon chopped parsley

How To Make leek & chicken hotpot

Step 1

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.

Step 2

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.
Step 3

Stir in the cream and parsley plus black pepper to taste. Serve with bread to soak up juices.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes