Yields: 4-6 servings
Prep Time: 20 minutes
Cook Time: 35-45 minutes
Ingredients:
Base:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 500g (about 1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 250g (about 8 oz) mixed mushrooms (button, cremini, shiitake), sliced
- 1 tbsp plain flour
- 400ml (1 3/4 cups) chicken broth
- 1 tbsp wholegrain mustard
- 1 tsp dried thyme (or 1 tbsp fresh)
- Salt and black pepper to taste
Potato Topping:
- 500g (about 1 lb) potatoes (Maris Piper, Russet, etc.), peeled and thinly sliced
Optional Additions
- 2 carrots, sliced
- 1/2 cup frozen peas
- 1/2 cup chopped fresh parsley
- Splash of Worcestershire sauce
- A pinch of cayenne pepper for a kick
Equipment:
- Large, oven-safe pot or casserole dish
- Medium saucepan
Instructions – Potato Topping:
- Prep Potatoes: Boil the potatoes for 5-8 minutes until partially cooked (pierce-able with a fork but still firm). Drain and set aside.
Instructions – Main Hot-pot
- Sauté: Heat the olive oil in your large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Brown the chicken: Add the chicken and cook until browned on all sides.
- Mushrooms: Add the mushrooms and cook, stirring occasionally, until softened and starting to brown (about 5 mins).
- Flavor base: Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually add the chicken broth, mustard, and thyme, stirring until the sauce thickens. Season with salt and pepper.
- Optional additions: If using, add carrots, Worcestershire sauce, and/or cayenne pepper.
- Assemble: Carefully layer the partially cooked potato slices on top of the chicken mixture.
Baking
- Preheat oven: Preheat your oven to 200°C (400°F).
- Bake: Cover the pot and bake for 30-35 minutes, or until the potatoes are fully cooked and golden brown, and the sauce is bubbling.
- Uncover and Finish: Remove the cover and bake for another 5-10 minutes to crisp up the potatoes further (optional).
- Garnish: Sprinkle with optional peas and/or parsley.
Tips:
- Cheese Please! Grated cheese (cheddar, gruyere) can be sprinkled over the potatoes for the last 5 minutes of baking.
- Make it creamy: Stir in a splash of heavy cream or crème fraîche with the broth for extra richness.
- Slow-and-low: Cook this in a slow cooker on low for 6-8 hours for a tender, fall-apart result (brown the chicken and vegetables first).
Enjoy! Serve with crusty bread or a side salad for a complete meal.
