CHICKEN HOT POT RECIPE - FOOD.COM
Make and share this Chicken Hot Pot recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350*F or mark 4.
- Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
- Place the joints in a large caserole dish and add the potatoes.
- Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
- Pour over the chicken and potatoes.
- Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
- Remove the bayleaf and garnish with the parsley.
- Serve with carrots.
Nutrition Facts : Calories 500.1, FatContent 23.9, SaturatedFatContent 11.2, CholesterolContent 49.5, SodiumContent 492.5, CarbohydrateContent 60.8, FiberContent 7.2, SugarContent 13.9, ProteinContent 13
CHICKEN HOT POT RECIPE - KUNIKO YAGI | FOOD & WINE
This recipe from chef Kuniko Yagi of L.A.’s Hinoki & the Bird was inspired by Japanese nabemono, a pot of broth simmering on the table over a portable burner. People serve themselves, adding accompaniments like greens and daikon radish presented alongside. For extra richness, pour in a whisked egg; it will “feather” like egg drop soup. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Provided by Kuniko Yagi
Categories Chicken
Total Time 45 minutes
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, cover the chicken with 8 cups of water (it should come two-thirds of the way up the side of the pan) and bring to a boil over high heat. Add the salt, then reduce the heat to moderately low and simmer gently for 20 minutes, skimming the foam occasionally.
- Meanwhile, in a small saucepan, bring the soy sauce, lemon juice and vinegar to a simmer over high heat. Remove the ponzu sauce from the heat.
- Transfer the chicken to a plate. Add any root vegetables to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon, transfer the vegetables to 4 bowls. Pull the chicken meat into large pieces, discard the skin and bones and add the chicken to the bowls.
- Add any leafy greens to the simmering broth and cook until just wilted and bright green, about 1 minute. Transfer the greens to the bowls and add 1/2 cup of broth to each. (Keep the remaining broth simmering in the saucepan.) Season each serving with some of the daikon, ginger, togarashi and ponzu sauce and serve.
- When everyone has finished eating the chicken and vegetables, stir the noodles into the simmering broth until hot, then divide the noodles and broth among the bowls, season with more daikon, ginger, togarashi and ponzu sauce and serve.
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