This hotpot lends itself to whatever vegetables are in season – good candidates include corn, turnip, sweet potato or green beans.
2 tablespoons olive oil
700 g boneless skinless chicken thighs, cut into 2 cm dice
1 large onion, finely chopped
2 cloves garlic, crushed
2 stalks celery, cut into 1 cm dice
2 carrots, peeled and cut into 1 cm dice
1 tablespoon tomato paste
2 potatoes, peeled and cut into 1 cm dice
2 cups (500 ml) chicken stock
1?2 teaspoon dried oregano or mixed herbs
1 tablespoon worcestershire sauce
1 zucchini, cut into 1 cm dice
1?2 cup (80 g) frozen peas
1 1?2 tablespoons cornflour
2–3 tablespoons chopped fresh parsley
crusty bread or mashed potatoes, to serve
Heat the olive oil in a large saucepan over medium-high heat. Fry the chicken in two batches for 2–3 minutes each time, or until lightly browned. Remove and set aside.
Sauté the onion, garlic, celery and carrots in the pan for 5 minutes, or until softened. Stir the tomato paste through, then add the potatoes, stock, herbs, worcestershire sauce and chicken.
Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Add the zucchini and peas and cook for a further 10 minutes, or until all the vegetables are soft.
Mix the cornflour with 1/4 cup (60 ml) water until smooth, then add to the saucepan and stir for 2 minutes, or until thickened. Season to taste with salt and freshly ground black pepper and stir in the parsley.
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