Quick & Easy

Chicken hotpot

This is one of those dishes you can turn to when a hearty, yet quick and easy meal is required. Save some leftovers to heat up for lunch the following day.
Chicken hotpot



1.In a saucepan, heat half the oil over high heat. Cook chicken, in batches, 2 minutes or until browned. Transfer to a heatproof plate.
2.Heat remaining oil in same pan over high heat. Add sliced celery and carrot; cook and stir 2 minutes or until almost soft. Add rosemary and flour; cook and stir 1 minute. Add tomatoes, crumbled stock cube and 2 cups water; cook and stir until mixture is smooth. Bring to the boil.
3.Return chicken and resting juices to pan. Reduce heat to low; cover. Simmer gently 5 minutes. Add potato to pan. Cook, covered, 10 minutes. Stir in cabbage; cook, covered, 5 minutes more or until chicken is cooked and vegetables are tender. Serve sprinkled with celery leaves.

Use sliced pork leg steaks instead of chicken.


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