Sweet potato, chicken and leek hotpot

9
7
3
SmartPoints value per serving
Total Time
1hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

500 g, cut into large chunks

Cornflour

2 tablespoons, level

Chicken stock cube(s)

1 cube(s), to make 750ml chicken stock

Medium White Wine

150 ml

Thyme, Fresh

1 tablespoons, chopped

Rosemary, Fresh

3 teaspoons, chopped

Wholegrain Mustard

1 tablespoons, level

Leek

3 medium, trimmed, cleaned and thickly sliced

Celeriac, raw

500 g, peeled and cut into 3cm chunks

Sweet potato(es), raw

600 g, 2 peeled and left whole, the rest peeled and chopped into 3 cm chunks

Instructions

  1. Mist a deep ovenproof pan or flameproof casserole with cooking spray and set over a medium-high heat. Add the chicken and cook until browned all over. Transfer to a plate and set aside.
  2. Combine the cornflour and 2 tbsp of the stock to make a smooth paste. Add the remaining stock to the pan with the wine and most of the herbs and bring to the boil, scraping the bottom of the pan to incorporate any of the caramelised pan juices. Stir in the cornflour paste then add the mustard, leeks, celeriac and chopped sweet potatoes. Simmer over a low heat for 5 minutes. Return the chicken to the pan and simmer for 8-10 minutes, until the sauce has thickened.
  3. Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Layer the slices of sweet potato over the top of the stew, overlapping as you go, until the stew is completely covered. Brush the potato topping with the oil and scatter over the remaining herbs. Season and bake for 25-35 minutes, until the top is golden and the potato is cooked through.

Notes

COOK’S TIP: For a Mediterranean twist, add the zest and juice of 1 lemon and 50g pitted black olives to the pan just before you take the dish off the hob, then scatter 50g grated Parmesan over the potato topping along with the herbs and seasoning, for 1 extra SmartPoint per serving.

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