Farmhouse Chicken Hotpot

• 500 grams Chicken thigh fillet
• 1 Litre chicken stock
• 250 grams Chat potatoes, halved
• 2 medium carrots, into chunks
• 2 Bay leaves
• 1 tsp Cracked black pepper
• 1/2 tsp All spice
• 2 Sprigs thyme
• 2 medium leeks, sliced & washed thoroughly
• 4 Baby squash, halved
• 2 medium zucchini, into chunks
• 1/3 cup Sour cream

1. Slice chicken into bite size chunks.
2. Prep potatoes and carrots and place into a bowl with bay leaves.
3. Prep leek, squash and zucchini and throw into a separate bowl.
4. Brown chicken in oil in small batches in a large heavy based pot and set aside.
5. Add stock, carrots, potatoes, allspice and bay leaves to pot- return chicken.
6. Bring to the boil then reduce heat and simmer for around 45 minutes.
7. Add the leeks, squash and zuchini and simmer for 15 minutes.
8. Remove bay leaves and thyme sprigs.
9. Stir through pepper and sour cream.
10. Cook for 1 minute or until heated through.
11. Serve with crusty bread.

chicken, potatoes, carrots, bay leaves, pepper, spice, thyme, leeks, zucchini, sour cream

Taken from cookpad.com/us/recipes/482744-farmhouse-chicken-hotpot (may not work)