Warming chicken hot pot

Prep: 25 mins

Cook: 30 mins

This chicken hot pot is a great family meal that's really tasty. it's also the perfect way of ensuring your child gets some of their 5-a-day in a meal that they will love.

450g potatoes, peeled and sliced

2 tbsp olive oil

1 large onion, chopped
1 tbsp flour
8 boneless, skinless, chicken thighs, cut into chunks
1 garlic clove, crushed
2 medium carrots, sliced or diced
250g chestnut mushrooms, halved
340g can sweet corn, drained
½ tsp dried thyme
450ml chicken stock
15g butter, melted

Heat the oven to 200°C / 400°F / Gas Mark 6.

Slice the potatoes approx 3mm thick, put into a pan of boiling water and cook for 5 minutes, Drain and set aside.

Heat the oil in a flameproof casserole, add the onion and cook a few minutes until softened. Dust the chicken with flour and add to the pan. Fry on a high heat until starting to brown.

Scatter over the garlic, carrots, mushrooms, toss together over the heat for 2 minutes, then add the sweet corn and thyme and pour over the stock. Simmer for 5 minutes.

Arrange the potatoes on top, overlapping them, work from the outside. Brush with melted butter then place in the oven and cook for 30-35 minutes until the potatoes are golden and crisp.

The recipe is courtesy of Green Giant Sweetcorn

Serves
4

Preparation Time
25 minutes

Cooking Time
30 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Family Dinners, Stew, One Pot

Level of Difficulty
Easy

It is cheaper to buy chicken thighs with the skin on and the bone in, so if you have time to skin and bone them then choose these. You can use garlic butter to brush the potatoes if you want extra flavour.