One Chicken Four Meals: Chicken and Chorizo Hot Pot

As a society we waste a lot of food. Good food. Edible food. We’re all guilty of it.

In a bid to cut back on our household food waste I decided it was time to do another one of my one bird three meal series, or as is the case this time, four meals.

I don’t like wasting good food and will try as often as I can to use up leftovers. Particularly with meat. I enjoy reusing what I have left and making entirely new meals to enjoy.

Last week I roasted a chicken, shredded the meat and reserved 300g before making this chicken savoyarde recipe. Using 200g of the reserved meat,Β is this second recipe to come from Mr. Chicken. A chicken and chorizo hot pot. This is a regular recipe I use for leftover chicken, however I usually make it into a pie. This time though I decided to go Northern and turn it into a hot pot. Traditionally a recipe made with lamb, it is topped with a lid of finely sliced potatoes which crispen up towards the end of cooking. Absolutely lovely! Why not give this take on a northern classic a go. This recipe should serve 4 with veg on the side, although it got devoured in its entirety by us two greedy beggars. Waste not want not.




200g shredded chicken from the remainder of this recipe
100g chorizo – diced
300g bacon – finely sliced
100g finely diced onion
3 large potatoes – finely sliced
2 tbsp flour
30g butter
700ml chicken stock
1 bay leaf
Freshly ground black pepper

To Make:

1. Heat 10g of butter in an ovenproof casserole dish. Add the sliced bacon and cook until starting to golden, then add the diced onion and continue to cook for about 5 minutes until soft.

2. Add the diced chorizo and cook for 2-3 minutes until the oils are released into the pan, then add the chicken.

3. Stir in the flour and allow to cook for 1 minute.

4. Add the stock and bay leaf and season with freshly ground black pepper, then give a good stir.

5. Arrange the fine slices of potato on top of the hot pot filling, then brush on 10g of butter.

6. Cover the pot and place into a preheated oven at 160C/140C Fan/320 F and cook for 1.5 hours or until the potatoes are cooked through.

7. Remove the lid and brush the potatoes with the remaining bit of butter and place under a hot grill to brown.

8. Serve with vegetables of your choosing.





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