Farmhouse Chicken Hotpot

Name: Farmhouse Chicken Hotpot
Total time: 4500 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Chicken thigh fillet; 1 Litre chicken stock; 250 grams Chat potatoes, halved; 2 medium carrots, into chunks; 2 Bay leaves; 1 tsp Cracked black pepper; 1/2 tsp All spice; 2 Sprigs thyme; 2 medium leeks, sliced & washed thoroughly; 4 Baby squash, halved; 2 medium zucchini, into chunks; 1/3 cup Sour cream

ChrisO505 @cook_2774571

Ettalong, Australia

Made this one years ago. Wasn't happy with the photo so made it again. Very tasty, very very easy to make. Enjoy!

ChrisO505 @cook_2774571

Ettalong, Australia

Made this one years ago. Wasn't happy with the photo so made it again. Very tasty, very very easy to make. Enjoy!

Saved

Ingredients

1 hour 15 mins

4 servings

500 gramsChicken thigh fillet
1Litre chicken stock
250 gramsChat potatoes, halved
2 mediumcarrots, into chunks
2Bay leaves
1 tspCracked black pepper
1/2 tspAll spice
2Sprigs thyme
2 mediumleeks, sliced & washed thoroughly
4Baby squash, halved
2 mediumzucchini, into chunks
1/3 cupSour cream

Saved

Steps

1 hour 15 mins

1

Slice chicken into bite size chunks.
2

Prep potatoes and carrots and place into a bowl with bay leaves.
3

Prep leek, squash and zucchini and throw into a separate bowl.
4

Brown chicken in oil in small batches in a large heavy based pot and set aside.
5

Add stock, carrots, potatoes, allspice and bay leaves to pot- return chicken. Bring to the boil then reduce heat and simmer for around 45 minutes.
6

Add the leeks, squash and zuchini and simmer for 15 minutes.
7

Remove bay leaves and thyme sprigs. Stir through pepper and sour cream. Cook for 1 minute or until heated through. Serve with crusty bread.