Chicken & Sweet Potato Hotpot
Sweet potato makes a tasty and wholesome topping for the chicken in this hotpot
Ingredients
- 2 tbsp olive oil
- 1 knob butter
- 1 onion roughly chopped
- 200 g mushrooms sliced
- 300 g peppers sliced
- 150 g leeks sliced
- 241 g mini chicken breast fillets roughly chopped
- 1 tbsp plain flour
- 1 tsp dried mixed herbs
- 400 g tinned chopped tomatoes
- 400 ml chicken stock made with 1 stock cube
- 500 g sweet potatoes
Instructions
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat 1 tablespoon oil and the butter in a large pan and fry the onion, mushrooms, peppers and leeks for 10 minutes, until slightly softened and beginning to turn golden.
- Stir in the chicken fillets and cook for a further 5 minutes. Stir in the plain flour and dried herbs and cook for 1 minute before adding in the chopped tomatoes and stock. Bring to a boil and then simmer for 5 minutes, until starting to thicken. Season with freshly ground black pepper to taste.
- Meanwhile, place the sweet potatoes in a pan of boiling water and cook for 15 minutes. Remove and let cool slightly before peeling and slicing.
- Pour the chicken mixture into an ovenproof dish and top with the sweet potato slices. Brush with the remaining 1 tablespoon olive oil and cook in the oven for 30 minutes.