Chicken hot pot is a comforting, one-pot meal where chicken pieces are slowly simmered with vegetables and aromatics in a savory broth until tender and deeply flavorful. It’s a versatile dish with roots in both British and Asian cooking traditions, and this version brings together the best of both: a rich, hearty stew that’s perfect for cold evenings. The key to its success is browning the chicken first, which builds a deep, caramelized flavor base that makes the broth irresistibly good.
Ingredients
- 3 lb (1.4 kg) bone-in, skin-on chicken thighs and drumsticks, trimmed of excess fat
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, sliced (about 3 cups / 300 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) all-purpose flour
- 1 cup (240 ml) dry white wine (or extra chicken broth)
- 4 cups (960 ml) low-sodium chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 2 bay leaves
- 1 tsp (2 g) dried thyme
- 4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups / 260 g)
- 3 celery stalks, cut into 1-inch pieces (about 1.5 cups / 150 g)
- 1 lb (450 g) baby potatoes, halved (or Yukon Gold, quartered)
- 1 cup (150 g) frozen peas
- 2 tbsp (30 g) chopped fresh parsley, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, add the chicken skin-side down and cook without moving until golden brown, about 5–6 minutes per side. Transfer the browned chicken to a plate; set aside. Pour off all but about 1 tablespoon of the fat from the pot.
- Reduce the heat to medium. Add the butter and onions to the pot; cook, stirring occasionally, until the onions are soft and lightly browned, about 8–10 minutes. Add the garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and stir to coat; cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- Slowly pour in the wine, scraping up any browned bits from the bottom of the pot. Let the wine bubble and reduce by half, about 2–3 minutes.
- Add the chicken broth, soy sauce, Worcestershire sauce, bay leaves, and thyme. Return the chicken pieces to the pot, along with any accumulated juices. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes.
- Add the carrots, celery, and potatoes to the pot. Stir to combine, then cover and continue to simmer for another 30–40 minutes, until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove the bay leaves. Stir in the frozen peas and let them heat through for about 3–4 minutes. Taste the broth and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley.
Tips
- Substitutions: If you don’t have wine, use an extra cup of chicken broth and a tablespoon of lemon juice or vinegar to brighten the flavor. You can swap the potatoes for parsnips or turnips, and add mushrooms or leeks with the other vegetables.
- Browning matters: Don’t skip browning the chicken—this step adds deep flavor to the broth. If you rush it, the chicken won’t be as flavorful, and the broth will be paler.
- Make it ahead: This hot pot tastes even better the next day. Cool it quickly after cooking, then refrigerate. The flavors meld and deepen overnight.
- Common mistake: Boiling the broth too vigorously after adding the vegetables can make them mushy and cause the chicken to dry out. Keep the heat low and maintain a gentle simmer.
Serving Suggestions
Serve the hot pot in deep bowls with a side of crusty bread or buttered noodles to soak up the delicious broth. A simple green salad with a tangy vinaigrette balances the richness. For a more substantial meal, spoon it over mashed potatoes or steamed rice.
Variations
- Asian-style hot pot: Replace the wine and Worcestershire with 1 tablespoon of grated ginger, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. Add a sliced bell pepper and a handful of bok choy in the last 10 minutes.
- Herb and lemon: Add the zest of one lemon and a few sprigs of fresh rosemary or tarragon along with the broth. Finish with a squeeze of lemon juice before serving.
- Spicy version: Add 1–2 teaspoons of smoked paprika or a chopped chipotle pepper in adobo sauce when you add the onions for a smoky kick.
- Slow cooker: Brown the chicken and sauté the onions as directed, then transfer everything except the peas to a slow cooker. Cook on low for 6–7 hours or high for 4–5 hours, until the chicken is tender. Stir in the peas during the last 15 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The hot pot will keep for up to 4 days in the refrigerator. To reheat, place the desired amount in a saucepan and warm over medium-low heat, stirring occasionally, until piping hot (165°F / 74°C). You can also reheat individual portions in the microwave in 1-minute intervals, stirring between. For longer storage, freeze the hot pot (without the peas, if possible) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the cooking time to avoid drying out. Add the breasts after the vegetables have simmered for 20 minutes, then cook for an additional 20–25 minutes, until they reach 165°F (74°C).
What if I don’t have a Dutch oven? Any heavy-bottomed pot with a tight-fitting lid will work, such as a stainless steel stockpot or an enameled cast-iron casserole. Avoid using a thin pot, as it may burn the onions.
Can I make this gluten-free? Yes, replace the all-purpose flour with a gluten-free flour blend or cornstarch (mix 1.5 tbsp cornstarch with 2 tbsp cold water and stir into the broth after cooking). Ensure your soy sauce is gluten-free or substitute tamari.
Why is my broth bland? The broth may need more salt or a splash of acid (lemon juice or vinegar) to brighten it. Also, make sure you’re using low-sodium broth so you can control the salt level.
Can I add other vegetables? Absolutely. Root vegetables like parsnips, rutabaga, or sweet potatoes work well. Add them with the carrots and potatoes. Leafy greens like spinach or kale should be stirred in at the end and wilted just before serving.
Is it okay to leave the skin on? Yes, the skin adds flavor and richness, but it will soften during simmering. If you prefer crisp skin, you can remove it after browning and crisp it separately in the oven at 400°F (200°C) for 10–15 minutes, then add it back to the pot just before serving.
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- Glamorgan Sausage Pie: A Welsh Classic Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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