|per 100 g||Total Recipe|
|Gross weight||100 g||4052 g|
|Energy||590 kJ / 142 kcal||23898 kJ / 5715 kcal|
|Sat. fat||4 g||148 g|
|Unsat. fat||3 g||119 g|
|Fibre||2 g||43 g|
|Salt||243 mg||9833 mg|
1.3 kgChicken - Whole Leg
302 mlwine, table, white
247 mlChicken stock
206 mlCrème fraiche
200 gFlorence fennel
200 gMushrooms, Chanterelle, raw
30 gWhite Flour
5 gSea salt
2 gPepper, black
1.2 kgPotato mash
4.1 kgTotal recipe weight
1 Hrs 15 Min
Switch on the oven (Oven temperature 180c / 356f)
Take the skin off the chicken legs, and halve the legs to make the chicken easier to stir. Then lightly flour them.
Gently brush the Chanterelle mushrooms to remove any remaining sand or dirt
Place a large cast-iron casserole on a medium heat and add the butter.
When the butter is starting to brown, add the chicken legs and gently fry.
Cut the leek, the Chanterelle and the carrot into slices of approximately 0.5cm thick. Cut the fennel into pieces or cubes of approximately 3 cm.
Add the vegatbles to the cassarole and gently glaze them.
Add the white wine to the casserole allow the chicken to adapt the wine aromas, then pour in the chicken stock and bring to a simmer.
Cover the casserole with the lid and place in the oven for 60 minutes.
Whilst the hotpot is in the oven, you can prepare the mashed potato.
After 60 minutes take the casserole out of the oven and stir through the crème fraiche and chunks of stilton. replace the lid and put the casserole back in the oven for a further 10 to 15 minutes.
The Hotpot is ready when the chicken is tender and the stilton on top has browned a bit. Add salt and pepper to taste.
Instead of mashed potato try czech dumplings or sage dumplings. Or simply some fresh white bread.