Chicken hotpot

    Healthy version of this delicious winter warmer featuring chicken thighs, mushrooms, carrots and celery, flavoured with white wine, marjoram and bay leaf.


    Sussex, England, UK
    2 people made this

    Serves: 4 

    • cooking spray
    • 1 large onion, diced
    • 2 large carrots, diced
    • 2 celery sticks, sliced thinly
    • 6 large skinless and boneless chicken thighs, excess fat trimmed
    • 8 closed cup mushrooms, quartered
    • 250ml white wine
    • 200ml water
    • 1 chicken stockpot
    • 4 bay leaves
    • 1 tablespoon chopped fresh marjoram
    • 3 teaspoons plain flour
    • salt and pepper
    • 2 very large potatoes, peeled and sliced

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Sauté onions, carrots and celery for 5 minutes in cooking spray.
    2. Add chicken and mushrooms and sauté 5 minutes.
    3. Add wine, water, stockpot, herbs and flour, and stir. Simmer for 10 minutes. Season to taste.
    4. Transfer to a baking dish. Arrange potatoes on top, overlapping, and spray with cooking spray. Sprinkle with a little salt and lots of ground pepper.
    5. Bake in preheated oven at 180 C / Gas 4 until lovely and deep golden brown.

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