Chicken and Leek Hotpot

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Chicken and Leek Hotpot

Chicken and Leek Hotpot is a modern Irish recipe for a classic casserole of chicken and leek in a white wine and stock base with soft cheese that's finished with a topping of potatoes. The full recipe is presented here and I hope you enjoy this classic Irish version of: Chicken and Leek Hotpot.

prep time

20 minutes

cook time

95 minutes

Total Time:

115 minutes

Serves:

Rating:

Tags : Chicken Recipes Fowl Recipes Vegetable Recipes Cheese Recipes Irish Recipes

Chicken and Leek Hotpot: An Irish recipe for a casserole of chicken and leek in a white wine and stock base with soft cheese that's finished with a topping of potatoes.

Ingredients:

675g leeks, washed and sliced thickly
500g potatoes, scrubbed and sliced very thinly (do not peel)
1 plump garlic clove, crushed
3 tbs oil (plus extra for brushing)
2 tsp plain flour
175ml chicken stock or vegetable stock
120ml dry white wine
200g soft cheese (the type with garlic and herbs)
8 skinned and boned chicken thighs (about 350g in all)
salt and freshly-ground black pepper, to taste
fresh parsley, to garnish

Method:

Heat the oil in a flameproof casserole dish. Add the leeks and garlic and cook gently until they begin to soften (about 4 minutes).

Scatter over the flour and stir to combine. Beat in the stock and wine then gently bring the mixture to a boil, stirring constantly. Reduce to a simmer and cook for 1 minute then take off the heat and stir in the soft cheese. Season to taste then add the chicken thighs.

Ensure that the chicken is fully submerged in the liquid then layer the potato slices over the top. Season liberally then brush the tops of the potatoes with oil.

Cover the surface of the casserole with greaseproof paper then add a layer of foil and sit the lid on top. Transfer to an oven pre-heated to 180°C and bake for 90 minutes, or until the potatoes are tender.

After this time, remove the lid and coverings. Place the dish under a hot grill to allow the top of the potatoes to brown.

Garnish with fresh parsley and serve.