Creamy Chicken and potato hot Pot
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 500 g chicken thighs chopped
- 1 tbsp plain flour
- 1 onion halved
- 3 cloves garlic chopped
- 200 g button mushroom halved
- 2 sprigs thyme
- 2-3 leaves sage
- 300 ml double cream
- 500 ml chicken stock
- 2 dash Worcester sauce optional
- 3-4 potatoes thinly sliced
- 100 g parmesan cheese grated
- 15 g fresh parsley leaves chopped
- Sea salt and freshly ground black pepper
Method
- In a bowl, toss the chicken pieces in flour, tap lightly to remove excess flour. Keep aside on a plate
- In the meantime, over medium high heat, warm a sauté pan and drizzle the oil. Add the chicken in the pan to colour.
- Leave for 2-3 minutes until lightly coloured then turn and colour for a further 2-3 minutes.
- add the onion, garlic, mushrooms, herbs.
- Cook for 2-3 minutes or so to soften the vegetables then stir in the cream and stock. Sprinkle some Worcester sauce and a 1/3 of the grated parmesan. Season well with salt and pepper.
- Reduce the heat to low and place the chicken back in the sauce.
- Cover with a lid on the pan and simmer for 2-3 minutes. Remove from the heat and cover with the thinly sliced potatoes over a layer only.
- Sprinkle with the rest of the parmesan. Place the lid on the casserole and transfer in the oven.
- Braise for 35-45 minutes until the potatoes are fully cooked and coloured. you can remove the lid for the last 10 minutes to let the potato have extra colouration.
- Remove the pan from the oven, sprinkle extra parmesan and black pepper and serve immediately.
