Ingredients:
- 50 g butter
- 2 onions, thinly sliced
- 2 stalks of celery, finely chopped
- 2 carrots, peeled and diced
- 50 g flour
- 100 ml white wine
- 450 ml hot chicken broth
- 1 tablespoon tomato paste
- 750 g chicken thighs without skin and bones, cut into 4 cm pieces
- 200 g chestnut mushrooms, roughly chopped
- 1 tablespoon fresh thyme, chopped
- 2 bay leaves
- 750 g large potatoes, peeled and cut into thin slices
- salt and freshly ground black pepper
Preparation:
Preheat the oven to 180°C (160°C fan) / gas mark 4. Prepare a deep, ovenproof dish with a lid.
Melt the butter in the pan over medium heat. Add the onions, celery and carrots and gently fry until soft and aromatic.
In a separate bowl, stir the flour with the white wine until smooth. Slowly add the hot chicken stock while stirring, then stir in the tomato paste and simmer the mixture on a low heat.
Stir in chicken, mushrooms, thyme and bay leaves. Season with salt and pepper and mix well.
Layer the potato slices on top like roof tiles. Sprinkle with a little salt and pepper and press down lightly.
Cover with a lid and bake for about 1 hour , until the chicken is cooked and the potatoes are soft.
Remove the lid and switch the oven to grill function. Grill the potatoes for 5-10 minutes until golden brown and crispy.
Serve hot, preferably with steamed vegetables such as green beans or broccoli for a complete, filling meal.
This hearty chicken hotpot is packed with flavor and is guaranteed to be a family favorite!
