Chicken and sweetcorn hotpot recipe

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

Method

1. Slice the potatoes approx 3mm thick, put into a pan of boiling water and cook for 5 mins, Drain and set aside.
2. 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.
3. 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.
4. 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.