Chicken And Bacon Hotpot
This chicken, mushroom, and bacon casserole is a comforting and hearty dish that is perfect for a chilly evening meal. The tender chicken thighs are cooked with smoky bacon, earthy mushrooms, and aromatic herbs, all simmered together in a rich chicken stock. Topped with layers of thinly sliced potatoes that turn crispy and golden brown in the oven, this casserole is a delectable one-pot wonder that will surely become a family favorite. Serve with steamed broccoli for a wholesome and satisfying dinner.
— Constant Cookbook
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
Instructions
- Preheat oven to 180c or gas 4
- Place frying pan over medium heat
- Spray chicken with fry light and brown in pan for 5 minutes. Transfer to large casserole dish
- Fry onions and bacon in fry light and stir fry for 3-4 minutes until onion is golden.
- Stir in mushrooms,carrots, parsley, stock and half of the mixed herbs. Season bring to the boil stirring frequently
- Pour bacon mixture over top of chicken. Arrange potatoes on top overlapping each other. Sprinkle over remaining herbs and spray with fry light.
- Cover and bake for 1.5 hours
- Preheat grill to high. Remove lid from casserole spray with fry light and brown under grill.
Yield
Serves 4
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