How To Make St David’s Leek & Chicken Hotpot
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 4 chicken thighs, bone-in
- 2 leeks, sliced
- 2 cloves of garlic, minced
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and diced
- 2 cups chicken broth
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
-
Preheat the oven to 375°F (190°C).
-
Heat olive oil in a large oven-safe pot or casserole dish over medium heat.
-
Season the chicken thighs with salt and pepper, then brown them on both sides in the pot. Remove and set aside.
-
In the same pot, add the onions, garlic, and leeks. Sauté until they begin to soften and become fragrant.
-
Add the carrots, potatoes, bay leaf, and thyme to the pot. Stir well to combine.
-
Pour in the chicken broth and bring to a simmer.
-
Return the chicken thighs to the pot, nestling them among the vegetables.
-
Cover the pot with a lid or foil and transfer to the preheated oven.
-
Bake for 1 hour, then remove the lid or foil and continue baking for an additional 30 minutes to allow the top to brown.
-
Serve the hotpot hot, garnished with fresh herbs if desired.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 3g
- Cholesterol : 90mg
- Sodium : 650mg
- Total Carbohydrates : 28g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 25g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
