Creamy chicken and carrot hotpot
Average rating:
Risotto, cream cheese and fresh parsley add tons of flavour to this easy-to-make casserole.
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Prep time: 10 mins
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Cooking time: 55 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
- 8 chicken thighs
- 2tbsp rapeseed oil
- 350g carrots, peeled and cut into sticks
- 2 leeks, trimmed, washed and thickly sliced
- 1 clove garlic, peeled and crushed
- 150g risotto rice
- 750ml strong chicken stock
- 200g cream cheese
- 2tbsp parsley, finely chopped
Method
- Preheat the oven to 180°C (350°F/ gas mark 4).
- Heat 1tbsp of the oil in a large casserole dish then add the chicken, brown well on the skin side, then turn and cook briefly on the underside. Remove from the dish then return the pan to the heat with the second tablespoon of oil.
- Add the carrot and leek and cook over a gentle heat for 10 mins, until the vegetables have softened and started to take on some colour. Add the garlic and cook for a further 2 mins.
- Add the risotto rice and stir in well. Blend in the stock and bring up to the boil. Return the chicken pieces to the dish, cover and cook in the preheated oven for 30 mins, until the chicken is cooked through.
- Remove from the oven and stir in the cream cheese. Season well with sea salt and black pepper then garnish with the parsley and serve immediately.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Lauren, posted 10 months ago
This is a really easy one pot dish which all my family love. It's low in fat (if you use extra light cream cheese) but high in taste. I'm doing Weightwatchers and can make this for 5.5 points.
