Name: Chicken and sweetcorn hotpot recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves: 4
Cuisine: British
Ingredients: 450g potatoes, peeled and sliced; 1 large onion, chopped; 2tbsp olive oil; 8 boneless, skinless, chicken thighs, cut into chunks; Flour for dusting; 1 garlic clove, crushed; 2 medium carrots, sliced or diced; 250g chestnut mushrooms, halved; 340g can sweetcorn, drained; ½ tsp dried thyme; 450ml chicken stock; 15g butter, melted

By GoodtoKnow

published 20 July 2019

This tasty chicken hotpot is easy to make, packed with potatoes, mushrooms, carrots and sweetcorn and only costs £1.58 per serving.

Ingredients

450g potatoes, peeled and sliced
1 large onion, chopped
2tbsp olive oil
8 boneless, skinless, chicken thighs, cut into chunks
Flour for dusting
1 garlic clove, crushed
2 medium carrots, sliced or diced
250g chestnut mushrooms, halved
340g can sweetcorn, drained
½ tsp dried thyme
450ml chicken stock
15g butter, melted

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Method

Slice the potatoes approx 3mm thick, put into a pan of boiling water and cook for 5 mins, Drain and set aside.
Heat the oil in a flameproof casserole, add the onion and cook a few minutes until softened. Dust the chicken with flour and add to the pan. Fry on a high heat until starting to brown.
Scatter over the garlic, carrots, mushrooms, toss together over the heat for 2 mins, then add the sweetcorn and thyme and pour over the stock. Simmer for 5 mins.
Heat the oven to 200°C (gas mark 6). Arrange the potatoes on top, overlapping them, work from the outside. Brush with melted butter then place in the oven and cook for 30-35 mins until the potatoes are golden and crisp.

Top Tip for making Chicken and sweetcorn hotpot

Money-saving tip: It's cheaper to buy chicken thighs with the skin on and bone in, so if you've got the time to skin and bone them, then choose these.

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