Chicken & mushroom hotpot

Chicken & mushroom hotpot

For a low-fat pork version, replace the chicken with pork fillet – it will be equally low in fat.

By , 21 September 2015
Chicken & mushroom hotpot
  • Ready in: 90 mins
  • Serves: 4
  • Price: £1.33 per serving
Nutritional Info
Each 555g serving contains
  • Fat 16.4
    23%
  • Sat Fat 4.9
    24%
  • Sugar 10.9
    12%
  • Salt 1.2
    20%
  • Cals 465
    23%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 351kJ/84kcal.
Ingredients
  • 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
Method
  • 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.