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    Creamy Chicken Hotpot

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    Creamy Chicken Hotpot

    Chicken and autumn vegetables are simmered together with a handful of barley for a wholesome, hearty main course.

    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    • 2 tbsp olive oil
    • 1kg Waitrose Chicken Thigh Fillets
    • 3 tbsp plain flour
    • 1 butternut squash (about 1kg), peeled, deseeded and cut into chunks
    • 600g leeks, washed and thickly sliced
    • 750ml hot chicken stock
    • 75g pearl barley
    • 200g pack Kraft Philadelphia Soft Cheese
    • 20g pack flat-leaf parsley, roughly chopped


    1. Heat the oil in a large pan. Cut each chicken thigh fillet into 4, dust in the flour and brown in the hot oil for 4-5 minutes. Add the squash and leeks, and cook for a further 2-3 minutes.
    2. Pour in the hot stock and add the barley. Bring to the boil, then cover and simmer for about 45 minutes until the sauce has reduced slightly and the barley is tender.
    3. Stir in the cheese, mix until melted, then add the parsley and season. Serve with the salad onion mash and green beans.

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