A wholesome family dish that is low in calories and saturated fats. A lovely alternative to a traditional Sunday roast.
Ingredients
- 4 tbsp olive oil
- 4 chicken fillets, cut into thick slices
- 2 leeks, sliced
- 3 carrots, diced
- 2 celery sticks, sliced
- 2 garlic cloves, grated
- 1 low sodium stock cube, dissolved in 300ml boiling water
- 120 ml4¼ fl oz white wine
- 1x 400 g14 oz tin of chopped tomatoes
- 2 rosemary sprigs, chopped
- 2 tbsp parsley, chopped
Nutritional Info
335
Calories
2.6g
Saturates
17.1g
Fat
7.5g
Sugar
0.5g
Salt
Method: How to make Chicken, tomato and rosemary hotpot
Heat the oil in a medium-sized pan over a high heat. Cook the chicken, stirring occasionally, for 5 minutes, or until browned. Remove from the pan and set aside.
Reduce the heat to medium, then add the leek and cook for 8 minutes, or until soft. Add the carrot, celery and garlic and cook for 10-12 minutes, or until the vegetables are soft.
Add the stock, wine, tomatoes and rosemary and bring to the boil. Reduce the heat to low, then return the chicken to the pan and simmer gently for 35 minutes.
Sprinkle with parsley before serving.
