Mary Berry Chicken Hot Pot

This delicious Mary Berry Chicken Hot Pot is a simple, hearty meal perfect for family dinners. Packed with tender chicken and crispy potato slices, it’s both nutritious and comforting. You can easily customize it with your favorite vegetables, making it a flexible dish that everyone will love!

This Chicken Hot Pot Recipe Is From Simple Comforts Cookbook by Mary Berry

Ingredients Needed:

• 50g butter
• 2 onions, thinly sliced
• 2 celery sticks, thinly sliced
• 2 carrots, peeled and cut into small cubes
• 50g plain flour
• 100ml white wine
• 450ml hot chicken stock
• 1 tbsp tomato purée
• 750g skinless and boneless chicken thighs, sliced into 4cm pieces
• 200g small chestnut mushrooms, thickly sliced
• 1 tbsp chopped thyme
• 2 bay leaves
• 750g large potatoes, peeled and sliced into very thin discs
• Salt and freshly ground black pepper

How To Cook Chicken Hot Pot:

1. Preheat the Oven: Preheat the oven to 180°C/160°C fan/Gas 4. You’ll need a large flameproof and ovenproof casserole dish with a lid.
2. Cook the Vegetables: Melt the butter in the casserole dish. Add the sliced onions, celery, and carrots, cooking over high heat for a few minutes while stirring frequently.
3. Prepare the Sauce: In a bowl, measure the flour and gradually whisk in the white wine until smooth. Add a bit of the hot chicken stock, mix again, then whisk in the remaining stock. Pour this into the vegetables and stir in the tomato purée. Bring to a boil.
4. Add Chicken and Seasonings: Stir in the chicken pieces, mushrooms, thyme, and bay leaves. Season well with salt and pepper.
5. Layer the Potatoes: Arrange the potato slices in a neat layer on top, slightly overlapping them. Season with salt and pepper and gently push the slices down into the sauce.
6. Bake: Cover the dish with a lid and bake in the oven for about 1 hour, until everything is tender and cooked through.
7. Grill for Crispiness: Preheat the grill. Remove the lid from the dish and place it under the grill for 5–10 minutes until the potatoes are golden.
8. Serve: Serve hot, with some steamed green vegetables like broccoli or green beans for a balanced meal.

Recipe Tips

• Use Quality Chicken: Choose fresh, skinless, and boneless chicken thighs for the best flavor and tenderness. Avoid frozen chicken if possible, as it can affect the texture.
• Slice Potatoes Thinly: Make sure to slice your potatoes very thin (about 2-3mm thick) so they cook evenly and become crispy on top. This will enhance the texture of the dish.
• Season at Every Step: Don’t forget to season your vegetables and chicken as you cook. Adding salt and pepper at different stages will bring out the flavors.
• Let it Rest Before Serving: After baking, let the hot pot sit for about 10 minutes before serving. This allows the juices to settle, making it easier to serve and enhancing the flavors.
• Experiment with Herbs: While thyme is great, feel free to add other herbs like rosemary or parsley for extra flavor. Just remember to add them at the right time to keep their fresh taste.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Chicken Hot Pot in an airtight container and store it in the fridge for up to 3 days.
• Freeze: Place leftover Chicken Hot Pot in a freezer-safe container and freeze for up to 2 months. When you want to eat it, thaw it in the fridge overnight before reheating.
• Reheating: Reheat leftover Chicken Hot Pot in a saucepan over medium heat, stirring occasionally, or microwave in a covered dish for 4–6 minutes, stirring halfway. Ensure it’s hot throughout before serving.

Nutrition Facts

Serving Size: 1 serving (400g)

• Calories: 340
• Total Fat: 8g
• Saturated Fat: 0g
• Sodium: 0mg
• Potassium: Not specified
• Total Carbohydrate: 36g
• Dietary Fiber: 4g
• Protein: 20g

Try More Mary Berry Recipes:

• Mary Berry Chicken Tartiflette
• Mary Berry Hoisin Chicken
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Sticky Chicken
• Mary Berry Chicken and Asparagus Fricassee