Mary Berry Chicken Hot Pot Recipe
The Mary Berry Chicken Hot Pot Recipe is a warm and comforting family meal. It is simple, filling, and full of flavor. Many people love this dish during colder months.
Ingredients
- 500 g boneless chicken thighs cut into chunks
- 2 tablespoons olive oil
- 1 large onion sliced
- 2 carrots sliced
- 2 garlic cloves minced
- 1 cup mushrooms sliced
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 medium potatoes thinly sliced
- 2 tablespoons butter melted
- Fresh parsley for garnish
Instructions
Prepare the Ingredients
- Wash and peel the vegetables. Slice the onions, carrots, and mushrooms. Thinly slice the potatoes. Cut the chicken into medium pieces. Preparing everything first makes cooking easier and smoother.
Cook the Chicken
- Heat olive oil in a large frying pan over medium heat. Add the chicken pieces. Cook for about 5 minutes until lightly golden. Remove the chicken and set aside on a plate.
Cook the Vegetables
- In the same pan, add onions and carrots. Cook them for 4 minutes. Stir often so they soften evenly. Add garlic and mushrooms. Cook another 2 minutes until fragrant.
Make the Sauce
- Sprinkle flour over the vegetables. Stir well to coat everything evenly. Slowly pour in the chicken stock while stirring. The sauce will start to thicken and become smooth.
Add Seasonings and Chicken
- Return the chicken to the pan. Add thyme, salt, and black pepper. Stir everything together. Let it simmer gently for 5 minutes so the flavors blend nicely.
Transfer to Baking Dish
- Pour the chicken mixture into a baking dish. Spread it evenly across the bottom. This layer will become the rich base of the hot pot.
Add the Potato Layer
- Arrange the potato slices on top of the chicken mixture. Overlap them slightly to create a neat pattern. This classic topping makes the dish look beautiful.
Brush with Butter
- Brush the melted butter over the potatoes. This helps them become golden and crispy during baking.
Bake the Hot Pot
- Place the dish in a preheated oven at 180°C (350°F). Bake for about 45 minutes. The potatoes should turn golden and the filling should bubble gently.
Garnish and Serve
- Remove the hot pot from the oven. Let it rest for five minutes before serving. Sprinkle fresh parsley on top for color and freshness.
Notes
- Use chicken thighs for more flavor and tenderness.
- Slice potatoes very thin for even cooking.
- Add peas for extra color and sweetness.
- Replace chicken with turkey for a different version.
- Sprinkle a little grated cheese on the potatoes for extra richness.
- Use sweet potatoes instead of regular potatoes for a twist.