FoodCoop Recipes
Classic Chicken Hotpot
Prep
10 minutes
Cook
95 minutes
Serves
4
Ingredients
Spray oil
400g potatoes, peeled and quartered
2 parsnips (approx 175g), peeled and chopped
2 celery sticks (approx 75g), chopped
6 carrots (approx 300g), peeled and chopped
1 red onion (approx 80g), chopped
500g The Co-operative Healthy Choice Elmwood skinless chicken breast fillets
800g The Co-operative peeled plum tomatoes in tomato juice
500ml stock (made from 1 very low-salt vegetable stock cube)
400g The Co-operative cannellini beans
15g parsley, chopped
15g dried sage, chopped
Black pepper
Method
Pre-heat the oven to 170°C/Gas 3. Spray oil in a large casserole pot and place on the hob over a medium heat. Add the potatoes, parsnips, celery, carrots and onion, and cook for around 3 mins to soften off.
Add the whole chicken breasts, tomatoes, stock, beans and fresh herbs. Season with black pepper.
Put the casserole pot into the oven for 90 minutes until the meat and vegetables are tender and cooked through.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
370 | 3.9g | 1.5g | 16.2g | 0.8g |
Low · 6% | Low · 6% | Medium · 18% | Low · 10% |
Approx. per serving. % of your guideline daily amount. One serving = 3 of your 5 a day.
