Monday, 21 February 2011

Sin free creamy chicken hotpot with garlic potatoes

This is the dish i did on This Morning in early January, i was asked to come up with a dish suitable for the new year slimmers but still to keep it comforting.  I simply changed my tried and tested chicken hotpot into relatively sin free by using fat free creme fraiche.  The wine adds a wonderful balanace of acitidy.

The filling can easily be used in a pie if you fancy a bit of stodge.

IngredientsServes 4
2 large potatoes
1 large leek, cleaned
1 clove of garlic
A sprig of thyme
100mls of low fat Crème fraiche
50mls or thereabouts of chicken stock
A handful or so of Parmesan cheese (optional)
250g frozen peas
450g cooked chicken (use leftovers from a roast or roast off some thighs and drummers)
Oil, salt and pepper

Pre heat the oven to gas mark 7 (220)
In a large roasting tray, scatter the cooked chicken and peas.
Slice and sweat the leek in a little oil in a frying pan until soft. Add the thyme.
Stir in the crème fraiche and the chicken stock, if you like more sauce add more chicken stock, around another 50mls should be fine.
Pour the leek and garlic mix over the chicken and peas.

Next move onto the potatoes.
Thinly slice the potatoes and put them in a bowl.
Crush the clove of garlic and add to the bowl with some salt and pepper.
Toss to coat the potatoes.
Lay the potatoes over the top of the roasting tray, brush (or spray) with a little olive oil to give the potatoes colour.
Sprinkle with the parmesan if you are using.
Pop in the oven for 35 minutes with foil over the top, then 20 minutes with the foil off to crisp up the potatoes
Serve at the table with some steamed fresh greens.

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