Chicken Hotpot


Tenina Holder

Posted January 25, 2022 (Last updated January 25, 2022)



Total Time




Pretty sure this started out in the Comfort foods cooking class, and comforting it is indeed. Think about adding puff pastry! MORE comforting!


  • Leek icon
  • Carrot icon
    Carrot160 gfinely sliced
  • Celery stalk icon
    Celery stalk2sliced
  • Chicken stock icon
    Chicken stock2 tablespoonspowdered
  • Chicken thigh icon
    Chicken thigh500 gcubed
  • Black pepper icon
    Black pepperas neededfreshly ground
  • Butter icon
    Butter75 g
  • All purpose flour icon
    All purpose flour40 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas neededto taste
  • Water icon
    Water300 g
  • Dijon mustard icon
    Dijon mustard2 teaspoons
  • Bay leaves icon
    Bay leaves2
  • Dried oregano icon
    Dried oregano1 teaspoon
  • Ear of corn icon
    Ear of corn135 g
  • Milk icon
    Milk50 g

  • 1. Add butter, leek, all purpose flour and pink Himalayan salt flakes to the TM5 bowl
  • 2. Chop with MC in place 4 sec, speed 5
  • 3. Sauté for 5 min, Varoma, speed 1
  • 4. Then add carrot, celery stalk, water and chicken stock to the TM5 bowl
  • 5. Cook for 10 min, 100°C, reverse speed 2
  • 6. Then add dijon mustard, chicken thighs, bay leaves, dried oregano and black pepper to the TM5 bowl
  • 7. Cook for 5 min, 100°C, reverse speed 2
  • 8. Then add ear of corn to the TM5 bowl
  • 9. Cook for 2 min, 100°C, reverse speed 1
  • 10. Adjust seasoning and add milk
  • 11. Stir through 3 sec, reverse speed 2
  • 12. Let cool - approx 10 min
  • 13. Serve

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