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.

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Ingredients:

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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What Stacy Did is the place I share all the things I love, the moments that make up my life, the things that make me smile.

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