Chicken Hotpot
2 T olive oil
800g chicken breasts, 4cm cubes
2 leeks, sliced
2 carrots, finely chopped
2 sticks celery, chopped
2 cloves garlic
1 C chicken stock
½ C white wine
400g tin tomatoes
1 T rosemary
2 T parsley
Salt and pepper
800g chicken breasts, 4cm cubes
2 leeks, sliced
2 carrots, finely chopped
2 sticks celery, chopped
2 cloves garlic
1 C chicken stock
½ C white wine
400g tin tomatoes
1 T rosemary
2 T parsley
Salt and pepper
Heat oil in pan over high heat, add chicken in batches 5 mins until browned, remove. Reduce heat to medium, add leek 8 mins until soft. Add carrot, celery, garlic 10-12 mins until soft. Add stock, wine, tomato, bring to boil. Reduce heat to low, return chicken to pan, simmer gently 35 mins. Add herbs and season to taste.