Chicken Thigh and Ham Hotpot
Chicken Thigh and Ham Hotpot



  • 1 tbsp oil
  • 1 tbsp butter
  • 1 chopped onion
  • 2 sliced leeks
  • 2 chopped carrots
  • 6 chicken thighs, cut into chunks
  • 150ml red wine
  • 800ml chicken stock
  • ½ bunch of thyme, tied
  • 1 tbsp cornflour
  • 150g shredded ham
  • 100g peas
  • 1 tbsp mustard
  • Heat the oil and butter in a casserole and add the carrots, leeks and onions with some salt. Fry for 10 mins to soften, then add the chicken and fry for 5 mins. Pour in the cider, allow to bubble for 4 mins, then add the chicken stock and the thyme. Simmer - covered - for 30 mins.
  • Remove the thyme from the stew and discard. Spoon some of the liquid into a small bowl and mix with the cornflour to make a paste, then stir this into the pot to thicken the sauce. Add the ham and peas, stir in the mustard, then pop the lot in the oven for 30 mins. Remove the lid and cook for 10 mins more, then serve.
1 hr 30 mins
6 serving

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