Recipe: Chicken and Mushroom Hotpot

This a delicious, warming, and moreish chicken hotpot. A perfect dinner for two, served with some steamed broccoli. Using the slicer attachment on the food processor makes the prep for this recipe so quick as well- such a handy peice of kitchen equipment! If you dont have a food processor, just slice the potatoes as thinly as possible, and add an extra 5 minutes to the cooking time at stage 4.

Chicken and Mushroom Hotpot (serves 2)

3 tbsp olive oil
1 small white onion, diced
100g chestnut mushrooms, roughly chopped
200g diced chicken breast
1 tbsp plain flour
100ml chicken stock
100ml white wine
100ml skimmed milk
½ tsp dried thyme
450g red rooster potatoes, peeled
40g butter
Salt and pepper

1. Fry the white onion in 2 tbsp of the olive oil, on a medium heat, in a casserole dish. Add the mushrooms, chicken, the other tbsp of olive oil, and fry for a further 5 minutes.
2. Stir in the flour until the ingredients are well coated. Add stock, wine, milk and thyme, and bubble down for a further 5 minutes. Season to taste.
3. Heat the oven to 180C. Put the peeled potatoes through a food processor with the slicer attachment on. Layer the thin slices of potato on top of the creamy chicken mixture, and dot pieces of the butter all over the top.
4. Sprinkle over a little salt and pepper, cover, and place in the oven for 30 minutes. Remove the lid, and put under a hot grill for about 5 minutes, or until the potato slices have become golden. Serve!