Chicken and Mushroom Hotpot

Recipe tags

• Family Favourite
• Dinner

Ingredients

• 450 g Chicken Breast
• 125 g Mushrooms
• 1 item Onion
• 700 g White Potatoes
• 300 ml Creme Fraiche
• 1 item Chicken Stock Cube
• 1 tsp Dijon Mustard
• 1 tsp Chopped Garlic
• 1 tbsp Olive Oil
• 1 tsp Dried Thyme
• 20 g Butter
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Peel and thinly slice the potatoes and boil them in a large pan for 5 mins. Drain and set aside to cool.
2. Chop the chicken into small pieces. Slice the onion and mushrooms.
3. Heat the olive oil in a large cast iron dish on the hob. Add the chicken with the garlic and a little salt and pepper. Fry for around 5 minutes, then add the onion and mushrooms. Fry for a further 5 minutes until softened. Meanwhile, make up 400ml of chicken stock using the stock cube.
4. Add the dried thyme, chicken stock and mustard and stir well to combine, simmer for around 2 minutes. Pre-heat the oven to 180 degrees Celsius.
5. Add the creme fraiche and heat gently. Check the sauce to see whether it needs more seasoning and add more if necessary.
6. Melt the butter. Take the cast iron dish off the heat, and arrange the potato slices on top of the chicken mixture, making sure fully covered. You can add more than one layer if you have potatoes left over.
7. Use a basting brush to baste the potato slices in the butter. Add a sprinkling of pepper or dried thyme on top and place in the oven to cook for around 45 minutes until the potatoes are golden brown.

Notes

• A firm family favourite with a creamy chicken and mushroom sauce, so tasty! Not a quick dish but ideal for a slow paced Sunday afternoon in the kitchen.

Tips

• Get ahead of the washing up whilst this is in the oven to save time. You can also cook your favourite veg separately to serve with this dish. Don't forget to add this to your recipe though so it is added to your shopping list!

Swaps and substitutes

• You can add some veg into this dish like small pieces of carrot, peas or sweetcorn, or add some of your favourite veg as a side.
• You can use reduced fat Creme Fraiche if you're wanting to reduce the fat content of this dish. I use it and tastes just as nice!
• You can swap the chopped garlic for either 1tsp of garlic puree or 1 garlic clove, chopped.

Equipment and cleaning

• I use a large cast iron roasting dish for this recipe so that you can take it straight from hob to own (saving on washing up!). If you don't have one of these, then start with a frying pan and transfer to a large oven proof dish.

No-waste tips

• If you will have mushrooms left over, take a look at other mushroom recipes to cook in the same week.