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Home / Eat Well / Recipes
for
10
people
By
Simon Gault
Chef and Restauranteur
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This dinner is a sure-fire winner for your crew over the cooler months. It's bold and hearty, packed with flavour and filling which is what I think we all need in winter. This hot pot done in the slowcooker is seriously a meal in itself, any left overs would be great to take to work for lunch.
Ingredients
| 1 whole | Smoked chicken (Main) |
| 1 large | Onion, finely chopped |
| 4 | Garlic cloves, minced |
| 2 large | Carrots, coarsely chopped |
| 2 stalks | Celery, diced |
| 2 large | Kumara, (650 grams) peeled and diced |
| 300 g | Button mushrooms |
| 1 ½ cups | Black rice (Main) |
| 1 cup | White wine |
| 8 cups | Chicken stock (Main) |
| 2 sprigs | Fresh thyme, or ½ tsp dried thyme |
| 2 tsp | Salt |
| 1 serving | Ground black pepper |
| 1 Tbsp | Colman's prepared mustard |
| 1 cup | Milk |
| 2 sprigs | Fresh coriander |
| 3 Tbsp | Greek yoghurt |
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Directions
- Into a slow cooker add chicken, onion, garlic, carrot, celery, kumara, mushrooms, rice, wine, stock, thyme, salt and pepper. Cover and cook on low for 8-10 hours or on high for 5-6 hours.
- Remove and discard the sprigs of thyme. Remove chicken onto plate allow to cool then remove the meat from the bones and shred meat with 2 forks and set aside. Add milk and mustard to the slow cooker. Using an immersion blender (or a blender), pulse hot pot a few times until at desired thickness. Add the shredded chicken, taste and adjust seasoning if necessary.
- Roughly chop one sprig of coriander and fold into the yoghurt.
- Divide the Smoked Chicken hot pot into bowls. Garnish each with fresh coriander and serve with Coriander yoghurt.
- Serve with hot bread (I used sourdough).
See Simon's other chicken dinners
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