Chicken Hot Pot
Chef: Richard Till as heard on Nine To Noon Monday 1 December 2003
Tags: casserole, chicken, slow cooking, stew, hotpot
Use a big dutch oven, pot or similar.
Ingredients
- One or more chickens
- 2/3 bottle wine
- Juice of one lemon
- Mushrooms
- Onion - small ones whole, or cut up bigger ones.
- A little sliced celery.
- A few tomatoes
- A handful of cloves of garlic.
- Herbs, thyme, summer savoury.
- A little water
- Salt and pepper.
Method
Place the chicken in the pot and add all of the above ingredients.
Cook over a low heat for 2 1/2 hours. Check it is done then let it cool for a couple of hours.
Remove chicken and vegetables from pan. Reduce the liquid to a fine rich sauce.
Slice chicken and arrange artfully on a platter with the vegetables which you warm in the sauce.
Spoon sauce over chicken and be the envy of the camp.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
