One to try:
(Stacie Stewart, This Morning, Tues 03 Jan 2011)
Syn-free creamy chicken hotpot
Serves 4 (two for dinner, two portions for lunch)
Ingredients:
2 large potatoes
1 large leek, cleaned
2 cloves of garlic
Sprig of thyme
100ml of low fat crème fraiche
Parmesan cheese (to sprinkle over potatoes)
250g frozen peas
450g cooked chicken (use leftovers from a roast or roast off some thighs and drummers)
Butter, salt and pepper
Method:
1. Pre-heat the oven to gas mark 6 (200C)
2. In a large roasting tray, scatter the cooked chicken and peas.
3. Slice and sweat the leek in a little oil in a frying pan until soft. Add one clove of garlic for the last minute. Stir in the crème fraiche.
4. Pour the leek and garlic mix over the chicken and peas.
5. Next, move onto the potatoes. Thinly slice the potatoes and put them in a bowl.
6. Crush the second clove of garlic and add to the bowl with some salt and pepper.
7. Toss to coat the potatoes.
8. Lay the potatoes over the top of the roasting tray, dot with a few knobs of butter or a lick or olive oil and pop in the oven for 35 minutes with foil over the top, then 20 minutes with the foil off to crisp up the potatoes
9. Serve at the table with some steamed fresh greens.
(Also regarding stock, its really upto you how much you add, anything between 50-150mls, you dont want it too wet but you do want a bit of sauce. This is one of those great dishes where you can have it your way, if you like it creamier add more creme fraiche)
