Chicken Leek Fennel Potato Hot Pot

chicken dish.jpg

This dish is SUPER tasty, SUPER healthy and SUPER easy to make. I received 4 massive thumbs up from the boys which means SUCCESS!

I used chicken marylands and drumsticks, chicken thighs would work well if you’re not a fan of bones. Serve on a bed of mash or one its own.


2 chicken marylands

4 chicken drumsticks

flour (of your choice) to coat chicken

4 garlic cloves

1 tbsp oil

1 tbsp butter

1 leek, washed well and finely chopped

1 fennel, finely chopped

lemon rind of one lemon

1 potato, peeled and chopped

1 litre chicken stock and/or broth (I used half of each)

good handful of kale or spinach

green olives , sliced or pitted

Juice of 1/2 lemon

Fresh chopped parsley

salt and pepper

1 teaspoon cornflour


Season chicken with salt and pepper and lightly coat with flour.

Heat oil in pan and seal off chicken.

In a casserole pot, heat oil and butter and gently saute fennel and leeks for 5 minutes. Season with salt. Add in lemon rind. Give a good mix and add chicken and any juices to the pan.

Add in chopped potato, bone broth and/or chicken stock, bring to the boil and then lower heat and allow to simmer for a good 35-40 minutes.

Combine cornflour with 2 tbsp of water and mix, add to pot. This is to thicken up the sauce. If you’re happy with the consistency of the sauce, don’t add in cornflour.

When ready to serve, add in chopped kale or spinach, green olives and lemon juice.

Sprinkle fresh parsley on top when serving.

Serve on a bed of mash of your choice.

Enjoy guys! X