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Chicken & Leek Hotpot
  • Serves 4
  • UNITS: 0.5 per serving
  • FAT POINTS: 2.5 per serving
  • CALORIES: 218 per serving
  • 4 x 4oz/113g skinless chicken fillets, diced
  • 3 rashers lean back bacon
  • Fry Light oil
  • 2 onions, sliced
  • 1 garlic clove, crushed
  • 1 x 14oz/393g can chopped tomatoes
  • Quarter pint/150ml chicken stock
  • 1 heaped teaspoon cornflour mixed with a little water
  • 2 carrots, sliced
  • 4 small leeks, trimmed
  • Half teaspoon dried basil
  • Half teaspoon mixed dried herbs
  • Salt and pepper to season
  1. Pre-heat oven to 180C/350F/gas mark 4
  2. Remove any visible fat from the bacon and cut into strips. Heat a non-stick frying pan and Fry Light and cook the bacon. Add the onion and garlic and cook for further 2-3 minutes, stirring frequently. Stir in the tomatoes and chicken stock. Add the blended cornflour, stirring well.
  3. Transfer to an ovenproof casserole dish. Place the chicken pieces in the dish, add the remaining ingredients and season with salt and pepper. Cover and cook in the oven for 1 - 1 and a half hours until the chicken and vegetables are tender.
  4. When the chicken is cooked, check the sauce - if it's too thin, transfer it to a pan and boil rapidly until reduced. Adjust the seasoning if necessary.
  5. Serve with green vegetables or a crusty bread roll (from your bread allowance)
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