Chicken Hotpot
What You Will Need
Ingredients
- 500g Chicken thigh fillets (boneless, skinless), each cut into 3 pcs
- 1 tbsp vegetable oil
- 1 Onion, sliced
- 125g Unsmoked bacon lardons
- 2 Garlic cloves, crushed
- 250ml Chicken stock
- 1 Celery stalk, sliced
- 2 Carrots, peeled and roughly diced
- 150g White, closed cup mushrooms, halved
- 3 Large tomatoes, skinned and chopped
Marinade
- 3 tbsp Lee Kum Kee Panda Oyster Oyster Sauce
- 1½ tbsp Cornflour
Dressing
- 500g Red skinned potatoes, sliced into 5mm thickness
- 15g Butter, melted
- Chopped parsley to serve
Made with
Lee Kum Kee products
How to make it
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Marinate the chicken thigh fillets. Set aside. Pre-heat the oven to 190C/ 170Cfan/ gas 5.
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Heat the oil in a large ovenproof casserole. Add the onion and bacon lardons and cook over a medium low heat until the onion has softened. Increase the heat and add chicken pieces and cook for 2-3 minutes. Add the garlic and cook for 1 min.
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Deglaze the pot with chicken stock, scrapping the brown bits stuck at the bottom.Add all the vegetables and to the casserole. Bring to simmer and cook for 5 minutes.
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Top with potato slices, over lapping a little for each slice, covering the entire surface, brush with melted butter. Place in oven and cook for 45- 50 minutes, till potatoes turn golden brown. Garnish with parsley.