Comforting Chicken Hotpot
Fri, 4 November 2022
(Serves 6)
Ingredients:
10 Chicken thigh fillets, sliced into bite-sized pieces, about 6 pieces per thigh
2 onions, diced
3 carrots, peeled and diced
3 sticks of celery, sliced
150g Mushrooms-I used a mix of Chestnut and Button Mushrooms
2 cloves of Garlic, finely chopped
Fresh Thyme and Sage or a tsp of dried mixed herbs
Glug of Rapeseed oil or other high burning point oil
Knob of Butter- about 30g
Tablespoon of Flour
Generous dash of White Wine
500ml Chicken Stock
2 teaspoons of Dijon Mustard
Salt & Pepper
500g Potatoes, peeled and sliced into ½ cm rounds. This amount depends on the size
of the dish you are using as you need to cover the top of the casserole in potato slices.
Method:
Preheat the oven to 180?, 160? Fan or Gas Mark 4.
Start by heating a heavy based, oven proof dish over a high heat. Add the oil to the
pan and brown the chicken in batches. Make sure not to over-crowd the pan as the
chicken will start to lose it’s juices if the pan temperature falls.
When the chicken is browned on all sides, remove to a bowl and set aside. Turn the
pan onto a very low heat and add the onions, celery and carrot with a generous pinch
of salt. This will help stop them from catching. Place the lid on, and sweat for about
10 minutes. Add the garlic and stir through for a moment.
Add the white wine to deglaze the pan and lift all the sticky bits from the bottom into
the sauce.
