Chicken hot-pot

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A complete meal in a pot, chicken, potatoes, mushrooms in a delicious sauce. Dead easy to make.

Ingredients

• 900g (2 lb) chicken pieces, skinned, preferably on the bone. Why not try jointing your own chicken?
• 110g (¼ lb) button mushrooms, sliced
• 2 large onions, sliced
• 900g (2 lb) potatoes, peeled and sliced 1 cm (½") thick
• 426 ml (15 fl oz - ¾ pint) good quality chicken stock
• 142 ml (5 fl oz - ½ pint) single cream
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons butter
• 1 teaspoon salt, half the salt if the stock is salty or if you cheated and used a stock cube!
• ½ teaspoon freshly ground black pepper
• 1 teaspoon sugar

Mise en place

• Pre-heat the oven to 180° C (350° F - Gas 4)

Method

1. If you have an enamel casserole such as a Le Creuset, then use that, otherwise, in a large pan, melt the butter and saute the chicken pieces until they are golden on the outside
2. Place then in the bottom of the casserole dish
3. In a bowl, mix the parsley, salt, pepper, sugar, thyme
4. Sprinkle a quarter of the mixture over the chicken pieces
5. Then repeatedly add the remaining onions, mushrooms, potatoes and a sprinkle of herb mix until they are used up.
6. Mix the cream into the stock and pour over the casserole
7. Bake, covered, for an hour and a half, covered, then increase the heat to 220° C (400° F - Gas 6) to brown the potatoes

Serving suggestions

Serve hot with a green vegetable

Variations

Add a good grating of fresh Parmesan cheese at the browning stage.