Chicken, Bacon and Leek Hotpot

Make chicken, bacon and leek hotpot, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
280 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
60 g Bacon medallions (Medallions are the back bacon with the fat cut off, at 2.5% fat against 20% for streaky. Three rashers. Weighed raw. Back bacon with the fat on is about double.)
200 g Leek
150 g Mushrooms
350 g Potato (Sliced 3 mm thick on a mandoline or with a steady hand. Thick slices stay hard. Raw, peeled weight.)
400 ml Chicken stock (Made up from a cube or a pot.)
100 ml Semi-skimmed milk
8 g Butter
10 g Plain flour
1 tsp, about 6 g Dijon mustard
A few sprigs Fresh thyme
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 190°C. Fry the chopped bacon in a dry ovenproof pan for three minutes until it colours, then the chicken in chunks for five minutes.
2. Add the sliced leek and mushrooms and cook for six minutes until the leek softens and the mushrooms give up their water.
3. Stir in the flour for a minute, then the stock, milk, mustard and thyme, and simmer for five minutes until it thickens to a thin sauce.
4. Lay the potato slices over the top in overlapping rings, dot with the butter and season. Bake for an hour until the potatoes are soft underneath and browned and crisp on top.

Contains gluten cereals, milk, celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-bacon-leek-hotpot

AI-generated images illustrating the recipe.

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