Creamy Chicken and Carrot Hotpot

Serves 4

Ingredients

• 8 chicken thighs
• 2 tbsp rapeseed oil
• 350g carrots, peeled and cut into sticks
• 2 leeks, trimmed, washed and thickly sliced
• 1 clove garlic, peeled and crushed
• 150g risotto rice
• 750ml strong chicken stock
• 200g cream cheese
• 2 tbsp parsley, finely chopped

Directions

Preheat the oven to 180°C/350°F/Gas Mark 4.

Heat 1 tbsp of the oil in a large casserole dish. Add the chicken and brown well on the skin side, then turn and cook briefly on the underside. Remove from the pan. Return the pan to the heat with the second tbsp of oil. Add the carrot and leek and cook over a gentle heat for 10 minutes, until the vegetables have softened and started to take on some colour. Add the garlic and cook for a further 2 minutes.

Add the risotto rice and stir in well. Blend in the stock and bring up to the boil. Return the chicken pieces to the pan, cover and cook in the preheated oven for 30 minutes, until the chicken is cooked through.

Remove from the oven and stir in the cream cheese. Season well with sea salt and black pepper. Garnish with the parsley and serve immediately.