LEE KUM KEE

Chicken Hot Pot

Serves 4

Ingredients

500g chicken thigh fillets (boneless, skinless), cut into 3 pcs
1 Tbsp vegetable oil
1 onion (sliced)
125g unsmoked bacon lardons
2 garlic cloves (crushed)
1 celery stalk (sliced)
2 carrots (peeled and roughly diced)
125g button mushroom (halved)
3 large tomatoes (skinned and chopped)
250ml chicken stock

Marinade

1½ Tbsp cornflour

Topping

500g red skinned potatoes (sliced into 5mm thickness)
15g butter (melted)
chopped parsley (to serve)

Method

1 Marinate the chicken thigh fillets. Set aside.
2 Pre-heat the oven to 190°C.
3 Heat the oil in a large ovenproof casserole. Add the onion and bacon lardons and cook over a medium low heat until softened. Increase the heat and add chicken pieces and cook for 2-3 minutes. Add the garlic and cook for 1 min.
4 Deglaze the pot with chicken stock, scrapping the brown bits stuck at the bottom.
5 Add all the vegetables and to the casserole. Bring to simmer and cook for 5 minutes. Top with potato slices, over lapping a little for each slice. Cover the entire pot surface. Once finished, brush with melted butter.
6 Place in oven and cook for 30 to 40 minutes, till potatoes turn golden brown. Garnish with parsley.
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