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Friday, May 27, 2016

Quick Chicken and Vegetable Hotpot

How to Make Quick Chicken and Vegetable Hotpot Recipe - preparation 5 minutes cooking time 30 minutes Serves 4

4 x 125g/4oz chicken breasts
2 large parsnips, chopped
2 large carrots, chopped
2 sticks celery, chopped
300ml/½ pint/1¼ cups ready-made gravy
4 tomatoes, roughly chopped
salt and ground black pepper

1 Heat a non-stick frying pan or flameproof casserole until hot. Add the chicken breasts, skinside down, and cook for 5 minutes until browned. Turn them over and add the parsnips, carrots and celery. Cook for 8–10 minutes.

2 Pour the gravy over the chicken and vegetables, then cover the pan and cook gently for 10 minutes.

3 Season with salt and pepper and stir in the tomatoes. Cover and cook for 5 minutes until the chicken is cooked and the vegetables are tender. Serve hot.

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