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 :	1 hour
Total time :	1 hour 15 minutes

Serves: 6

Ingredients

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

Method

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.