Purple Majesty chicken hotpot

From Cookipedia

Purple Majesty chicken hotpot
Purple Majesty chicken hotpot
Calories per serving:648
Ready in:1 hour 25 minutes
Prep. time:15 minutes
Cook time:1 hour 10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:19th January 2013

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.


Printable πŸ›’ shopping list & πŸ‘©β€πŸ³ method for this recipe


  1. Par boil the sliced Purple Majesty potatoes for 4 minutes, saving the residue water to use as stock.
  2. Over a medium heat, warm the olive oil, onions and garlic and cook until softened, for 3 to 4 minutes.
  3. Meanwhile, mix the chicken breast portions with the flour and herb mixture making sure they are well coated in the herby flour.
  4. Now add the dusted chicken to the casserole, stirring continuously to prevent them from sticking to the bottom.
  5. Cook for 2-3 minutes.
  6. Add the carrots, mushrooms, tinned tomatoes, tomato puree, stock cubes, red wine and enough stock to cover the other ingredients.
  7. Still on a medium heat, cook for 5 minutes to bring all the ingredients up to the same temperature.
  8. Add the 2 slugs of worcestershire sauce.
  9. Finally, arrange the par boiled sliced Purple Majesty potatoes on top of the casserole, trying to fill in the gaps without overlapping.
  10. Put in the oven for 50 minutes or until the potato topping is browning nicely.

Chef's notes

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 donΒ’t need to grease the tin, only to glisten on the vegetables.

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Update with Facebook debugger

This recipe originated from the recipe section of the now inactive www.albert-bartlett.co.uk

Many thanks to Albert Bartlett for kindly giving Cookipedia permission to use the recipes from their website.

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