Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken, bacon & leek hot pot. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken, Bacon & Leek Hot Pot is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Chicken, Bacon & Leek Hot Pot is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook chicken, bacon & leek hot pot using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken, Bacon & Leek Hot Pot:
- Get 400 g potatoes, peeled and sliced into very thin circles, (4mm),
- Make ready 2 chicken breasts cut into bite sized chunks,
- Get 4 bacon medallions, chopped into fine lardons,
- Make ready 1 leek, ends trimmed off, sliced into fine rings,
- Take 4 sticks celery finely sliced,
- Take 3 handfuls baby leaf spinach,
- Make ready 1 large shallot, finely sliced,
- Take 1/2 chicken stock cube in 200 ml boiling water
- Get 100 ml whole milk or milk alternative,
- Prepare 1/2 tbsp cornflour mixed with 1 tbsp cold water,
- Make ready 1 heaped tsp wholegrain mustard,
- Get 1/2 tsp Dijon mustard,
- Make ready 1 tsp garlic purée,
- Get 1.5 tsp dried rosemary,
- Make ready 1 tsp dried thyme,
- Get 2 bay leaves,
- Get Salt and pepper to season
- Get Cooking oil for frying
Instructions to make Chicken, Bacon & Leek Hot Pot:
- Heat around 2 tbsp oil in a large saucepan over a medium heat. Add in the leeks, bacon, shallot and celery. Fry on a medium heat for around 2 minutes. Season well with salt and pepper. Add the dried herbs and garlic paste and stir through. Continue to fry, stirring occasionally until the leeks and shallot have softened.
- Preheat the oven to 200 (fan). Add the chopped chicken breast pieces into the saucepan and stir through and brown off all sides. Add in the wholegrain and Dijon mustard. Stir.
- Pour in the chicken stock and add in the bay leaves. Bring to a gentle simmer. Add a lid and simmer on medium low for around 8-10 minutes. Stir occasionally so it doesn't catch.
- Par boil the sliced potatoes in boiling water for around 3-4 minutes so they are a tiny bit softer, drain off and then pat dry with kitchen towel to remove the excess moisture. Season with a light drizzle of oil, salt and pepper plus a sprinkling of dried rosemary.
- Pour 100ml of milk into the hot pot filling now that the stock has reduced down by about 80%. Remove from the heat. Add the spinach leaves and allow to wilt down. Add in the cornflour slurry and stir through gently until the sauce thickens up. Allow to cool for a couple of minutes. Season with a little more salt and pepper if needed.
- Take your pie dish and spoon in the chicken mixture. Level out neatly then layer the seasoned potatoes over the top so no gaps are visible. Sprinkle over a little more dried rosemary if desired.
- Bake at the centre of the oven for approx 25-30 minutes or until the potatoes are crisp and golden and cooked through. Serve up and enjoy with your chosen sides. I like having some tender stem broccoli. :)
So that is going to wrap it up with this special food chicken, bacon & leek hot pot recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
