Chicken, Cider & Sage Casserole/ Chicken & Mustard Hotpot
INGREDIENTS (Each Recipe Serves 2-3)
◆ 2tbsp sunflower oil
◆ 600g chicken breast fillets, cut into chunks
◆ 15g butter
◆ 2 leeks, trimmed and thickly sliced
◆ 1 garlic clove, crushed
◆ 2tbsp plain flour
◆ 300ml cider
◆ 300ml chicken stock
◆ 195g can sweetcorn kernels, drained
◆ 1tbsp fresh chopped sage
For the hotpot:
◆ 2tbsp single cream
◆ 1tbsp Dijon mustard
◆ 300g potatoes, thickly sliced
◆ 15g butter, melted
◆ 25g gruyère cheese, grated
◆ Salt and freshly ground black pepper
1Heat 1tbsp oil in a flameproof casserole and fry the chicken, until starting to brown. Transfer to a plate. Heat the remaining oil and butter and sauté the leeks for 3mins. Add the garlic and cook for 1min, then stir in the flour.
2Add the cider and stock. Return chicken to the pan, and bring to the boil, stirring. Simmer for 30mins. Add the sweetcorn kernels and sage. Season to taste. Simmer for 5mins. Remove half the casserole and set aside to cool, then freeze.
3Ser ve the casserole with a green vegetable, such as sugar snap peas and baby potatoes, in their skins, if wished.