CHICKEN AND MUSHROOM HOTPOT

Chicken and Mushroom Hotpot image

Provided by hectorthebat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

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515 g chicken
2 shallots
250 g carrots
1 stick celery
150 g mushrooms
1 tablespoon thyme
2 tablespoons gravy, granules
1 tablespoon tomato puree
2 teaspoons Worcestershire sauce
500 g potatoes
1 teaspoon butter
1 teaspoon oil
1 tablespoon parsley

Steps:

Preheat the oven to 190C/170C Fan/Gas 5. Cut each chicken thigh into 3 pieces. Put in a casserole dish with the shallots, carrots, celery, mushrooms, and thyme.
Add the gravy granules to 450ml freshly boiled water and stir to dissolve. Add the puree and Worcester sauce and pour into the casserole dish so it reaches the top of the meat and vegetables - add more water if necessary.
Cut the potatoes into even slices, then arrange overlapping, on top. Cover with a lid or foil and cook in the oven for 50 minutes.
Mix the butter and oil together and brush over the potatoes. Return to the oven and cook, uncovered, for 20 minutes or until the edges of the potatoes turn golden. Scatter the parsley on top to serve.

Nutrition Facts : Calories 447, Fat 22.1, SaturatedFat 6.5, Cholesterol 99.2, Sodium 334.3, Carbohydrate 33.5, Fiber 5.1, Sugar 5.1, Protein 28.6