Chicken & sweetcorn hotpot

Hotpots are lovely on winter's evenings and you can soak up the delicious juices with crusty fresh bread

Cooking: 55 mins
Serves: 4

What you need:

Equipment:

Medium saucepan
Flameproof casserole dish

Ingredients:

450g potatoes, peeled and sliced
1 large onion, chopped
2 tbsp 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 Green Giant Sweetcorn, drained
½ tsp dried thyme
450ml chicken stock
15g butter, melted

What you do:

Slice the potatoes approx 3mm thick, put into a pan of boiling water and cook 5 minutes, Drain and set aside.
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.
Scatter over the garlic, carrots, mushrooms, toss together over the heat for 2 minutes, then add the sweetcorn and thyme and pour over the stock. Simmer for 5 minutes.
Heat the oven to 200C/400F/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 minutes until the potatoes are golden and crisp.

Handy cook's tips:

It is cheaper to buy chicken thighs with the skin on and bone in, if you have time to skin and bone them, then choose these.

You can use garlic butter to brush the potatoes if you want extra flavour.

Green Giant

Green Giant sweetcorn and specialty vegetables are the perfect way to make sure you and your family get their five recommended daily servings of fruit and vegetables a day. Products contain no artificial additives or preservatives, just lots of tasty goodness that everyone can enjoy.