Purple Majesty chicken hotpot
For this dish you will need a large oven proof casserole dish that is also suitable for use on the hob. Purple Majesty potatoes are available from branches of Sainsbury's.
Albert Bartlett products can be found in most UK supermarkets. You can find out more about their products at http://albertbartlett.co.uk.
- 6 good size Purple Majesty potatoes, peeled and cut into 1cm thick slices
- 5 small onions, peeled and quartered
- 3 Cloves of garlic, peeled and crushed
- 5 chicken breast fillets, cut in half lengthways
- 4 carrots, peeled and sliced
- 250g brown mushrooms, halved
- 2 x 400g tins of chopped tomatoes
- 2 tablespoons tomato puree
- 2 tablespoons plain flour mixed with 2 tablespoons dried, mixed herbs and freshly ground black pepper
- 2 slugs worcestershire sauce
- 1 glass red wine
- 2 beef stock cubes
- Par boil the sliced Purple Majesty potatoes for 4 minutes, saving the residue water to use as stock.
- Over a medium heat, warm the olive oil, onions and garlic and cook until softened, for 3 to 4 minutes.
- Meanwhile, mix the chicken breast portions with the flour and herb mixture making sure they are well coated in the herby flour.
- Now add the dusted chicken to the casserole, stirring continuously to prevent them from sticking to the bottom.
- Cook for 2-3 minutes.
- Add the carrots, mushrooms, tinned tomatoes, tomato puree, stock cubes, red wine and enough stock to cover the other ingredients.
- Still on a medium heat, cook for 5 minutes to bring all the ingredients up to the same temperature.
- Add the 2 slugs of worcestershire sauce.
- Finally, arrange the par boiled sliced Purple Majesty potatoes on top of the casserole, trying to fill in the gaps without overlapping.
- Put in the oven for 50 minutes or until the potato topping is browning nicely.
Use a non-stick baking sheet that you cut to fit your roasting tin - it stops anything and everything from sticking. It means you can use less olive oil since you dont need to grease the tin, only to glisten on the vegetables.
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This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk
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