184.Chicken Hot Pot Recipe: Low Fat, Low Sugar


To serve four

1 lb / 450g chicken joint

1 oz / 25g lentil flour or gram flour

1 tablespoon olive oil

4 oz / 100g onion, chopped

4 oz / 100g carrot or parsnip, chopped

4 oz / 100g swede or turnip, chopped

8 oz / 225g mushroom

14 oz / 400g tinned tomato

2 cloves crushed garlic or to taste

1 oz / 25g lentils

1 tsp / 1g mixed herbs

½ pint / 300ml chicken stock or water

salt to taste

fresh ground black pepper to taste

  • Remove the skin from the chicken joints and roll the joints in lentil flour.
  • Fry the joints gently in oil until browned on both sides and then place in a casserole.
  • Chop and then fry the onion until translucent and then add to the casserole.
  • Add the diced carrot, swede, parsnip and turnip as available together with the mushrooms, tinned tomato, crushed garlic, mixed herbs and lentils.
  • Sprinkle with the salt and pepper and add just enough water or chicken stock to cover.
  • Cook in a preheated oven, gas mark 5 375°F 190°C for half an hour to boil the casserole

  • and then gas mark 2 300°F 150°C for one hour.
  • or cook in a pressure cooker under 15lbs (high) pressure for 20 minutes.