Chicken and bacon hotpot
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 chicken thighs on the bone skinned
- Fry light
- 1 medium onion roughly chopped
- 4 smoked back bacon rashers visible fat removed cut into 2.5cm pieces
- 200g closed cup mushrooms
- Small handful parsley roughly chopped
- 450ml chicken stock
- Salt and black pepper
- 2 carrots cut into 1.5cm cubes
- 1tsp dried mixed herbs
- 550g potatoes peeled and thinly sliced
- 200g broccoli to serve
Method
- STEP 1Preheat oven to 180c or gas 4
- STEP 2Place frying pan over medium heat
- STEP 3Spray chicken with fry light and brown in pan for 5 minutes. Transfer to large casserole dish
- STEP 4Fry onions and bacon in fry light and stir fry for 3-4 minutes until onion is golden.
- STEP 5Stir in mushrooms,carrots, parsley, stock and half of the mixed herbs. Season bring to the boil stirring frequently
- STEP 6Pour bacon mixture over top of chicken. Arrange potatoes on top overlapping each other. Sprinkle over remaining herbs and spray with fry light.
- STEP 7Cover and bake for 1.5 hours
- STEP 8Preheat grill to high. Remove lid from casserole spray with fry light and brown under grill.
