Name: Chicken hotpot
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 8 chicken thigh fillets, trimmed, halved crosswise; 2 celery sticks, thinly sliced, plus 2 tablespoons chopped pale celery leaves; 1 carrot, halved lengthwise, thinly sliced diagonally; 1 tablespoon chopped rosemary; 1 tablespoon plain flour; 1 400 gram can diced tomatoes with capsicum and onion; 1 large chicken stock cube; 350 gram chat (baby) potatoes, quartered; 300 gram green cabbage, finely shredded

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.

Serves 4

Prep

Cook

25M

Total

30M

Ingredients

2 tablespoon vegetable or olive oil

8 chicken thigh fillets, trimmed, halved crosswise

2 celery sticks, thinly sliced, plus 2 tablespoons chopped pale celery leaves

1 carrot, halved lengthwise, thinly sliced diagonally

1 tablespoon chopped rosemary

1 tablespoon plain flour

1 400 gram can diced tomatoes with capsicum and onion

1 large chicken stock cube

350 gram chat (baby) potatoes, quartered

300 gram green cabbage, finely shredded

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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