Creamy Chicken & Tarragon Hotpot

Updated at: Thu, 17 Aug 2023 10:38:24 GMT

Step 1

Spray a large ovenproof pan (with a lid) with low-calorie cooking spray, place over a medium heat, add the chicken and fry for 5 minutes until evenly browned. Remove from the pan and set aside. Add the onions, garlic, celery, carrots and swede to the pan and fry for 10–15 minutes until softened. While the pan mix is cooking, put the potatoes in a saucepan with enough water to cover. Add ½ tsp salt and par-cook over a medium heat for 10–15 minutes. Remove from the heat, drain, and put the potatoes into cold water to stop them cooking further. Return the chicken to the ovenproof pan and add the chicken stock, pearl barley, thyme and half the tarragon. Cover and cook for 30 minutes, stirring occasionally. After 30 minutes, preheat the oven to 210°C (fan 190°C/gas mark 6). Remove the lid from the pan and cook for a further 10 minutes to reduce the liquid by half. Stir in the mustard, nutmeg and spreadable cheese. Remove the pan from the heat and slice the cooked potatoes into rounds. Arrange the sliced potatoes on top of the pan, spray with low-calorie cooking spray, then place in the oven for 20–25 minutes until golden brown. Sprinkle with the remaining chopped tarragon and serve. SWAP THIS: Use chicken thighs or Quorn alternative instead of chicken breast, or for a totally vegetable filling, bulk it out with extra veg (e.g. butternut squash) instead of using chicken. HOW TO BATCH: Cool within 2 hours of cooking (minus the tarragon garnish), then divide the cooked recipe into individual servings and freeze immediately. Find detailed guidelines on reheating here.

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