Minced Chicken and Leek Hotpot
This Minced Chicken and Leek Hotpot is a comforting dish inspired by traditional British cuisine. Combining the delicate flavor of leeks with tender minced chicken, it's a modern take on a classic, perfect for warming up those chilly evenings.
Ingredients
500 grams ground chicken (minced chicken) - preferably organic
2 tablespoons olive oil - extra virgin- 2 stalks leeks - cleaned and thinly sliced
2 cloves garlic - minced
1 cup chicken stock (chicken broth or chicken bouillon) - low sodium
1 cup heavy cream
1 tablespoon thyme - fresh, chopped
1 teaspoon salt - or to taste
0.5 teaspoon ground black pepper - freshly ground
4 medium potatoes - thinly sliced
1 cup cheddar cheese - sharp, grated
Instructions
- Preheat your oven to 180°C (355°F).
- In a large skillet, heat olive oil over medium heat. Add the leeks and garlic, cooking until the leeks soften and tender, about 5 minutes.
- Add the minced chicken to the pan, cook until browned and cooked through, approximately 6-8 minutes.
- Pour in the chicken broth, scraping any bits off the bottom of the pan. Stir in the heavy cream, thyme, salt, and pepper, bringing to a gentle simmer.
- Layer half of the potato slices in a baking dish. Pour the leek and chicken mixture over the potatoes. Layer the remaining potatoes on top, and sprinkle with grated cheddar cheese.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake an additional 15 minutes or until potatoes are tender and the cheese is golden brown.
Notes
Ensure potatoes are thinly sliced for even cooking.
Nutrition
Calories: 731kcalCarbohydrates: 41gProtein: 35gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 204mgSodium: 1089mgPotassium: 1659mgFiber: 5gSugar: 4gVitamin A: 1256IUVitamin C: 46mgCalcium: 286mgIron: 3mg
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