A Week in the Life

London has an incredible diversity of activities to experience and I’ve been out there doing just that. In this past week, I’ve shopped at the fabulous Borough Market,

walked through a gorgeous tribute to India’s use of orchids at Kew Gardens,

and seen how they play ice hockey in England as the Streatham Red Hawks took on the Invicta Dynamos

And after all that running around we still had to eat. A look in the fridge revealed leftover roast chicken and not much more than that. I remembered Lancashire hotpot from the comforting detective show “Hetty Wainthropp Investigates” and came up with this recipe using chicken instead of the traditional lamb. It’s an easy way to use up leftovers for a quick, nourishing supper.

First, sauté onions in olive oil until golden

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Then whisk in some flour to make a roux

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Stir and cook the roux until it is lightly browned then whisk in chicken stock

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Bring to a boil then lower the heat and cook for 5 minutes or so until the mixture coats the back of a spoon. Fold in the chicken and some cooked vegetables and incorporate well.

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Transfer the stew into an oven proof casserole and top with thinly sliced potatoes then brush the potatoes with olive oil or melted butter and pop in the oven.

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Voila! In no time flat a hotpot worthy of Hetty and her crew is ready to enjoy.

Chicken Hotpot a la Hetty Wainthropp

4 tablespoons olive oil, divided

1/2 onion, chopped

2 tablespoons flour

1 1/2 cups chicken stock

salt and pepper

2 cups cooked chicken, cut in bite-sized pieces

2 cups cooked vegetables such as carrots, peas, turnips, zucchini, mushrooms

2 medium potatoes, peeled and thinly sliced

Preheat oven to 350F/160C. Heat 3 tablespoons of oil in a medium saucepan over medium heat then add the onions and sauté until golden and softened. Whisk in the flour until a smooth roux forms and cook for a few minutes then add the chicken stock and whisk rapidly over high heat. Season with salt and pepper and bring to a boil, stirring frequently until mixture thickens and coats the back of a spoon. Remove from heat and fold in chicken and vegetables then transfer to a medium ovenproof casserole dish. Smooth the top then lay the sliced potatoes in a spiral design over the stew. Brush the potatoes with the remaining oil and sprinkle with salt and pepper. Cook until the stew is bubbling and the potatoes are browned and crusty, about 35-40 minutes.

 

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