Chicken and mushroom hotpot

It has chicken, veggies and potatoes all in one delicious pot – family-friendly and budget-friendly.

1 tbsp oil
8 chicken thighs
250g mushrooms
2 tbsp flour
1 large onion, chopped
300ml chicken stock
Your choice of veggies, we used carrots and green beans
4 potatoes, sliced for topping

1. Brown the chicken on all sides, then transfer to a large casserole dish and sprinkle with flour.
2. Fry the onion and mushrooms for about five minutes.
3. Partially cook your veggies if needed (carrots can take a while).
4. Spoon the veggies, mushrooms and onion over the chicken and cover with the stock. Season well.
5. Layer the sliced potatoes over the top of the mixture.
6. Cover the casserole dish and cook on a low heat for one hour. Then uncover and cook for a further 15 minutes until the potato topping is golden brown.


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