Chicken Hotch Potch

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Portions: 4


  • 600g Cooked Diced Chicken
  • 40g Chicken Stock Paste
  • 100g Sherry
  • 150g Whole Baby Carrots (prepared)
  • 100g Sliced Fennel
  • 200g White Onions (cut into 10mm dice)
  • 2g Ground Bay Leaves
  • 25g Chopped Flat Leaf Parsley
  • 20g Butter
  • 500g Water
  • 40g Cornflour
  • 2g Malt Extract


  1. In the base of a heavy bottomed saucepan, place 20g butter. Add the baby carrots, chopped garlic, sliced fennel, ground bay, diced white onions and malt extract.
  2. Cook until the vegetables start to soften a little. Add the cooked diced chicken cook for a further 3 – 4 minutes.
  3. Then add the sherry and cook for approximately 2 – 3 minutes.
  4. Add the water and continue cooking until the vegetables have softened.
  5. To finish the sauce add the chicken stock paste and stir in.
  6. Stir in the diluted cornflour and stir until a smooth sauce has formed.
  7. Stir in the chopped flat leaf parsley.