Creamy chicken and tarragon hotpot

Name: Creamy chicken and tarragon hotpot
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: European
Ingredients: low-calorie cooking spray; 4 chicken breasts 140g each, cut into 4cm (just over 12in) pieces; 2 onions, peeled and chopped 1 garlic clove, crushed; 2 medium celery sticks, trimmed and cut into 2cm (3/4in) pieces; 2 medium carrots, peeled and cut into 2cm (3/4in) pieces; 115g swede, peeled and cut into 2cm pieces; 2 medium potatoes, washed but unpeeled; 1/2 tsp salt; 500ml chicken stock (2 chicken stock cubes dissolved in; 500ml boiling water) 50g pearl barley, rinsed 5g fresh thyme, finely chopped 10g fresh tarragon, finely chopped ¼ tsp ground nutmeg; ¼ tsp mustard powder; 30g light spreadable cheese; TO ACCOMPANY (optional) 80g steamed vegetables

8 steps

Prep:20minCook:1h 25min

Tarragon, a versatile herb with a light aniseed and vanilla flavour, works brilliantly in this chicken hotpot! Using light spreadable cheese in the sauce instead of cream means the calories are reduced, too.

Updated at: Thu, 17 Aug 2023 03:00:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories403.5 kcal (20%)

Total Fat13.7 g (20%)

Carbs40.1 g (15%)

Sugars7.8 g (9%)

Protein29.7 g (59%)

Sodium609.7 mg (30%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

low-calorie cooking spray

4 x 140gchicken breasts

medium, trimmed and cut into 2cm pieces

2carrots

medium, peeled and cut into 2cm pieces

115gswede

peeled and cut into 2cm pieces

2potatoes

medium, washed but unpeeled

½ tspsalt

500mlchicken stock

2 chicken stock cubes dissolved in

500mlwater

boiling

50gpearl barley

5gfresh thyme

10gfresh tarragon

¼ tspmustard powder

30glight spreadable cheese

80gvegetables

optional, steamed

Instructions

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.

Step 2

Add the onions, garlic, celery, carrots and swede to the pan and fry for 10-15 minutes until softened.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir in the mustard, nutmeg and spreadable cheese.

Step 7

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.

Step 8

Sprinkle with the remaining chopped tarragon and serve.

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