Chicken and Tarragon Hotpot

CHICKEN & TARRAGON HOTPOT

10 thumbs up for this meal - the tarragon gives it a really lovely flavour!

Cooks in two hours on the stove, or perfect for popping into the slow cooker for an instant meal at dinner time.

FREE on Extra Easy



2 onions, cut into quarters
2 carrots, cut into medium sized pieces
1 head of garlic, crushed or pressed
7 oz beans (green or yellow), cut in half
Frylight
8 Chicken thighs with skin and bones removed
1 lb potatoes, cut in rough chunks
1 /12 pt chicken stock
4-5 sprigs of tarragon
salt & pepper

REGULAR METHOD:
1.  Preheat oven to 180C or 350F and spray a large flame-proof casserole dish with fry light.  On hob (burners), cook pieces of chicken until lightly browned on all sides, then add onions, carrots, garlic, potatoes, stock, tarragon, salt and pepper.  Cover and bring to a boil.

2.  Transfer casserole dish to the oven and cook for 1 1/2 hours.  Add beans and cook another 10 minutes.


SLOW COOKER METHOD:
1.  Spray non-stick fry pan with fry light, and brown chicken pieces.

2.  Transfer chicken to slow cooker, and add remaining ingredients.  Cook on low for 7 hours, or hight for 4 hours.

Beef Stew

BEEF STEW

1 syn per serving on Extra Easy

10 thumbs up from the family, and a wonderful, traditional British, satisfying dish on a cold day.

Also a good dinner to pop into the slow cooker for an instant meal at dinner time - no mess, no fuss!


Serves 4






12 shallots (or 2 onions if shallots are hard to find), chopped
2 carrots, chopped
2 parsnips, chopped
4 potatoes, chopped
Frylight
1 lb, 4 oz of cubed steak (or casserole beef) all visible fat removed
1 tbsp tomato puree
1 bouquet garni
6 oz button mushrooms, halved
2 tsp onion gravy granules or beef granules
salt & pepper

REGULAR METHOD:
1.  Spray large pan with frylight and add shallots.  Fry for 5 minutes on high until browned.

2.  place carrots, parsnips, potatoes, steak, tomato puree, garni and 1 1/2 pints water into large pot.  Cover and simmer for 1 1/2 hours.

3.  Add mushrooms and shallots, and simmer for 20 more minutes.  Add gravy granules, and stir until thickened.  Add salt and pepper.


SLOW COOKER:
1.  1.  Spray large pan with frylight and add shallots.  Fry for 5 minutes on high until browned.

2.  Transfer shallots to slow cooker, along with all remaining ingredients.  Cook on low for 7-8 hours or on high for 4 hours.

As a healthy B, you could add a lovely dinner roll to compliment this dish.

Turkey and Thyme Hotpot

TURKEY AND THYME HOTPOT

This was a delicious meal, and received 9 thumbs up from our family (we have one that doesn't prefer his foods mixed together).

Takes about 30 minutes to cook, or just prepare it in the morning and put it into the slow cooker for an instant meal on a busy day!

Extra Easy gives this ONE point per serving.
Makes 4 servings.

PERFECT for Turkey leftovers!



2 lbs potatoes, peeled and cut into chunks
Frylight
2 leeks, chopped
4-6 medium carrots, cut into chunks
9 oz back bacon (all visible fat removed), chopped
1 lb turkey breast fillet, or turkey leftovers, chopped with skin removed (or substitute chicken)
Handful of fresh thyme, chopped
7 oz mushrooms, chopped
1/2 pt chicken stock (or veg stock)
1 tbsp gravy granules
salt & pepper

SLOWER COOKER METHOD:
1.  Spray non-stick frying pan with frylight, and cook leeks and bacon for 5 minutes on high heat.  Transfer to slow cooker.

2.  Add remaining ingredients, and cook on low for 7 hours, or high for 4 hours.


REGULAR METHOD:
1.  Place potatoes into hot water and bring to a boil.  Cover and cook for 15 minutes.  Strain.

2.  Meanwhile, spray non-stick frying pan with frylight and cook leeks and bacon for 5 minutes on high heat.  Add turkey, thyme, mushrooms and cook for another 5 minutes.  Add stock, gravy granules, carrots and potatoes, and bring to a boil for 5 minutes.

Serve and enjoy!