Pumpkin and chicken hotpot

Recipe from: 8/1/2002 12:00:00 AM
Ingredients 16
Servings 6
Time 20 minutes

Ingredients

  • 8
    chicken portions, thighs and drumsticks
  • 4
    spinach leaves, chopped
  • 1
    onion, large, sliced
  • 4
    baby leeks, trimmed and cut into short lengths
  • 6
    baby marrows, sliced
  • 10
    ml
    mustard powder
  • 3
    ml
    dried chillies
  • 60
    ml
    sugar
  • 2
    sweet potatoes
  • 1
    butternut
  • 125
    ml
    chicken stock
  • 125
    ml
    dry white wine
  • 125
    ml
    orange juice
  • 15
    ml
    tarragon
  • 30
    ml
    olive Oil
  • salt and pepper
 

Method

80
 
Preheat oven to 180 degrees. Trim portions of skin and excess fat. Scatter spinach, onions,leeks and baby marrows over the base of the casserole. Season with salt, pepper and half the mustard and chilli.
Add chicken, more salt and pepper and remaining mustard and chilli. Cover with sweet potatoes and butternut. Sprinkle with sugar. Pour chicken stock and orange juice over stew, sprinkle with tarragon and drizzle over olive oil.
Cover and bake at 180° for between 1-2 hours. Check the casserole occasionally during cooking, as you may need to add a little extra wine or orange juice. Uncover during the last 20 minutes to allow the chicken and vegetables to crisp. Serve over rice.
 

Read more on: poultry  |  bake
 

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