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Chicken hotpot recipe

Chicken hotpot recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

A healthier version of this delicious winter warmer featuring chicken thighs, mushrooms, carrots and celery, flavoured with white wine, marjoram and bay leaf.

Sussex, England, UK

2 people made this

IngredientsServes: 4

  • cooking spray
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 celery sticks, sliced thinly
  • 6 large skinless and boneless chicken thighs, excess fat trimmed
  • 8 closed cup mushrooms, quartered
  • 250ml white wine
  • 200ml water
  • 1 chicken stockpot
  • 4 bay leaves
  • 1 tablespoon chopped fresh marjoram
  • 3 teaspoons plain flour
  • salt and pepper
  • 2 very large potatoes, peeled and sliced

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Sauté onions, carrots and celery for 5 minutes in cooking spray.
  2. Add chicken and mushrooms and sauté 5 minutes.
  3. Add wine, water, stockpot, herbs and flour, and stir. Simmer for 10 minutes. Season to taste.
  4. Transfer to a baking dish. Arrange potatoes on top, overlapping, and spray with cooking spray. Sprinkle with a little salt and lots of ground pepper.
  5. Bake in preheated oven at 180 C / Gas 4 until lovely and deep golden brown.

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Moroccan chicken hotpot

Grape seed or rice bran oil, for frying
Olive oil, for cooking
700g – 1kg chicken thighs, boneless & skinless
2 onions, chopped
6 large cloves garlic, roughly chopped
1 tbsp fresh ginger, finely grated or chopped
2 tsp of each: ground coriander, cumin and turmeric
½ tsp each mixed spice, ground white pepper and ground black pepper
¼ tsp ground cloves
½ tsp mild chilli powder (optional)
1 cup chicken stock
1 x 400g can chopped tomatoes
¾ cup chopped dried apricots or prunes (or both to make up the 3/4 cup)
½ cup Sicilian or Kalamata olive, (optional)
¼ cup tomato paste
1 tbsp honey
Zest of 1 lemon plus 2 tsp juice
Zest of 1 orange plus 2 tsp juice
3/4 cup unsweetened yoghurt (or use coconut cream)
½ cup chopped fresh herbs (e.g. parsley, coriander, mint) plus extra for serving
Couscous or rice, to serve


Preheat the oven to 170c conventional bake.

Pat the chicken dry with paper towels and season all over with salt and pepper. Heat a splash of rice bran or grape seed oil in a large frying pan over a high heat. When it’s very hot, add the chicken a few at a time and fry until browned both sides (this add great flavour). Transfer to a casserole dish and repeat with the remaining thighs.

Add 3 tbsp extra virgin olive oil to the same pan you cooked the chicken over a medium heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic and ginger and cook for another few minutes. Add the spices and chilli and cook for another few minutes (add 1-2 tbsp more olive oil if it looks dry). Add the stock, tomatoes, dried fruit, olives (if using) tomato paste, honey, lemon zest and juice and orange zest and juice. Stir, turn up the heat and bring to a boil. Turn off the heat.

Carefully add the sauce to the dish with the chicken.

If you’re using fresh coriander at the end (which I highly recommend), finely chop up the stalks and stir through the mixture. Cover with a lid and bake in the oven for 1 hour and 30 minutes. Stir through the yoghurt or coconut cream and herbs, and season with salt to taste.

Serve the chicken on couscous, quinoa or rice with spoonfuls of the sauce. Garnish with extra zest, yoghurt, herbs and a squeeze of lemon if you like.

This is also lovely with some toasted flaked almonds on top to serve.

Chelsea’s tip

After combining the cooked chicken with the sauce, you can transfer the mixture to a slow cooker and cook for 4-5 hours on low or 2-3 on high – or just until you think it’s ready. Then after you’ve mixed the yoghurt through, bake in the oven for 15 minutes.

1. Instant Pot Chicken Thighs With Honey Lemon Glaze

With a slightly sour tang from fresh lemon juice and slices and a sweet layer from delectable and decadent raw honey, this blend really jazzes up plain chicken thighs. This one is a lifesaver on busy weeknights, and it’s sure to be a hit with the kids. Garnish with fresh sliced green onions for the best results, and serve with a simple side of veggies for a healthy, balanced meal. These also make a great addition to your weekly meal prep routine.

15 Chicken Thigh Recipes for the Instant Pot

For simple weeknight dinners, you can't beat chicken thighs. They're are inexpensive, tasty, and extremely versatile. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken, and much more. And because these recipes are made in an Instant Pot, you can make these chicken thigh dinners on the quick, whether you're starting with fresh, frozen, boneless, bone-in, skinless, or skin-on chicken thighs. And for more, check out how to cook chicken thighs in the Instant Pot.

Recipe Summary

  • 1 ½ teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 ½ pounds skinless, boneless chicken breasts, or more to taste
  • ½ cup chicken broth
  • 3 cups shredded Monterey Jack cheese, divided
  • 2 (10 ounce) cans green enchilada sauce, divided
  • 1 (4 ounce) can chopped green chilies
  • ½ cup chopped onion
  • 2 jalapeno peppers, chopped, or more to taste
  • olive oil
  • 16 corn tortillas, or more to taste
  • 1 (10 ounce) can enchilada sauce

Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.

Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.

Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.

Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.

Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.


Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.

Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.

Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.

Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.

Meanwhile steam the broccoli for 3 minutes.

Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.

Place into the bottom of your baking dish .

Peel the sweet potatoes and chop into slices. Layer on top of the chicken.

  • 1 (5 to 6 ounce) chicken breast
  • 1 pound red snapper fillets
  • 1/2 pound large fresh shrimp
  • 1/2 pound Napa cabbage
  • 1 bunch spinach
  • 1/4 pound bean thread (dried vermicelli) noodles
  • 4 cups chicken (or vegetable stock)
  • 2 cups water
  • 1 tablespoon Chinese rice wine (or dry sherry)
  • 2 slices ginger
  • 1 green onion

Cut the chicken and red snapper fillets into thin slices. Rinse the shrimp under warm running water and cut in half lengthwise.

Wash and shred the Napa cabbage and spinach. Soak the bean thread noodles in hot water until softened.

Place the sliced chicken, shrimp, red snapper and the shredded vegetables on separate platters on the table.

On the stove, bring the broth, water, and rice wine to a boil. Add the ginger and green onion. Transfer enough broth to the fondue pot or hot pot so that it's approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the pot). Place the pot on the portable burner and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.

Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls.


First, heat 1 tablespoon of the oil in the casserole, then fry the lardons or pancetta a little with the shallots or button onions.

When they have coloured a bit, remove them with a slotted spoon and keep them on one side. Now, add the rest of the oil and when it is fairly hot, fry the chicken whole. This will seem a bit awkward, but all you do is protect your hands with a cloth and hold the chicken by its legs, turning it into different positions until it is a good golden colour all over this will take 10-15 minutes in all, then remove it from the casserole. Next, fry the carrots, turnips and crushed garlic for about 5 minutes, stirring them all around so that they brown slightly. Now put the bacon and onions back in the pan. Push everything to the sides and sit the chicken in the centre. Next, pour in the wine and stock, add the parsley and celery leaves, tied in a bundle (if using celery leaves), plus the thyme, bay leaf and salt and pepper.

Bring to simmering point, then transfer the casserole to the oven (the casserole should be without a lid, but place a piece of foil over the chicken breast) and let it cook for 30 minutes, uncovering and basting the chicken breast now and then with the surrounding stock. After 30 minutes, remove the foil, add the sliced mushrooms, then bake for another 30 minutes, again basting fairly often with the juices. When the chicken is cooked, take the casserole from the oven, remove the chicken, drain it well and put it on a warmed serving dish. Surround it with the well-drained vegetables and bacon, and discard the bay leaf and herbs.

Now place the casserole over a direct heat and boil the liquid fiercely to reduce it by about a third. Then make a paste with the butter and flour, then whisk this paste into the reduced liquid. Bring it back to the boil, whisking continuously, until the sauce thickens.

Now taste to check the seasoning, then carve and serve the chicken and vegetables with the sauce poured over them.

Chicken Pot Pie

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until cooked through. Set aside until cool enough to handle. Separate the meat and discard the bones and skin. Dice the chicken into ¾ inch cubes. You will have 4 to 6 cups of diced chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sauté the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the chicken, carrots, peas, onions, and parsley. Spoon into a 10 x 13 x 2-inch oval or rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.

Unfold a sheet of puff pastry on top of the chicken and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.

Copyright 2020, Ina Garten, All Rights Reserved.

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