Chicken, tomato and rosemary hotpot

  • 5 mins to prepare. 60 mins to cook.
  • Serves 4
A wholesome family dish, full of vegetables. Makes a perfect alternative to a Sunday Roast.


  • 4 tbsp of olive oil
  • 4 chicken fillets
  • 2 leeks, diced
  • 3 carrots, diced
  • 2 stalks of celery, diced
  • 2 cloves of garlic, diced
  • 1 low sodium stock cube
  • 120ml white wine
  • 1 tin (400g) of chopped tomatoes
  • 2 sprigs of fresh rosemary
  • 2 tbsp of parsley

Each serving contains

  • Calories 335 17%
  • Sugar 7.5g 9%
  • Fat 17.1g 24%
  • Saturates 2.6g 14%
  • Salt 0.5g 16%

of your guideline daily amount


Heat the oil in a medium-sized pan over a high heat. Cut the chicken into thick slices and cook, stirring occasionally, for 5 minutes, or until browned. Remove from the pan and set aside.

Reduce the heat to medium, then add the sliced leek and cook for 8 minutes, or until soft. Add the diced carrot, celery and garlic and cook for 10-12 minutes, or until the vegetables are soft. Add the stock cube, dissolved in 300ml boiling water, wine, tomatoes and rosemary and bring to a boil. Reduce the heat to low, then return the chicken to the pan and simmer gently for 35 minutes.

Sprinkle with parsley before serving.

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