Chicken and mushroom hotpot
- 515g pack Asda Chicken Thigh Fillets
- 2-3 shallots, chopped
- 250g carrots, sliced
- 1 stick celery, sliced
- 150g mushrooms, halved
- 1 tbsp fresh thyme, chopped
- 2 level tbsp Bistro Reduced-Salt Gravy Granules
- 1 level tbsp tomato purée
- 2 tsp Worcester sauce
- 500g potatoes, (peeled weight)
- 1 level tsp butter
- 1 tsp olive oil
- 1 tbsp fresh flat-leaf parsley, chopped, to serve
Pre-heat the oven to 190C/170C Fan/Gas 5. Cut each chicken thigh into 3 pieces, put in a casserole dish with the shallots, carrots, celery, mushrooms and thyme.
Add the gravy granules to 450ml freshly boiled water and stir to dissolve. Add the purée and Worcester sauce and pour into the casserole dish so it reaches the top of the meat and vegetables – add more water if necessary.
Cut the potatoes into even slices, then arrange, overlapping, on top. Cover with a lid or foil and cook in the oven for 50 minutes.
Mix the butter and oil together and brush over the potatoes. Return to the oven and cook, uncovered, for 20 minutes or until the edges of the potatoes turn golden. Scatter the parsley on top to serve.