It can be tricky to decide what to make for dinner, but this cheerful chicken dish is easy to make and utterly delicious.
Mary Berry’s chicken hotpot recipe is made with a thick creamy sauce, has crispy potatoes on top and is packed with vegetables, making it the perfect alternative to Sunday dinner.
In her cookbook ‘Simple Comforts’, Mary wrote: “Hearty, healthy and wholesome, this is perfect bowl food, so ideal for an informal gathering. Once the dish is cooked, there is lots of tasty sauce – delicious for mopping up with a piece of crusty bread.”
It only takes roughly 15 to 20 minutes to prepare this dish before it cooks in the oven for one hour, so you can have a delicious dinner without too much effort.
Everything in this recipe is cooked using only one pot as well which can help you save some time on the washing up afterwards.
Method
Preheat the oven to 180C (160 Fan or Gas 4). Chop up the onions, celebrity sticks, carrots mushrooms, then peel and slice the potatoes into discs.
Melt the butter in the casserole dish, then add the onions celery and carrots. Cook on a high heat for a few minutes and turn them over frequently.
Place the flour in a bowl and gradually pour the wine, then pour in a little of the chicken stock at a time while continuing to mix until you have a smooth sauce.
Add the liquid sauce to the vegetables and stir in the tomato puree. Bring the mixture to a boil, slice up the chicken into strips and add to the sauce.
Take off the stove and mix in the mushrooms, thyme, bay leaves, then season with salt and pepper.
Arrange the potatoes into a neat layer on the top of the dish, cover with the lid and bake in the oven for roughly an hour until everything is tender and fully cooked through.
Once it is fully cooked through, place the dish under the grill for five minutes until the potatoes are golden brown, then your tasty chicken dinner is ready to serve.
