Chicken + Chorizo Potato Hotpot

This one-pot wonder is a perfect warmer for those chilly autumnal and winter nights! It is a simple and traditional old English favourite dish with a bit of a modern kick thrown in for good measure in the form of Spanish chorizo. 

The chorizo adds a whole new dimension to the hotpot making this recipe a favourite in my household. It is really important not to slice the chicken too small into chunks as this will dry out the meat very quickly; you want a nice decent sized chunk which will keep the chicken beautifully tender upon serving. Trust me on this, it really makes a difference. 

The potatoes are the unsung stars of the show as they absorb all the lovely juices and oils making them deliciously soft with a slight crisp to the top. Personally, I would tend to use Maris Piper potatoes as they are naturally softer and absorb better. However, if you prefer another type of potato, then use whatever suits you best; whatever floats your boat I won't hold it against you.

To serve, keep it simple! There is so much packed into this dish that you don't need to go mental with sides. A good option would be some simple green beans, though you must promise me not to boil the hell out of them! They should be cooked for around 4 mins until you see a rolling boil and should have a slight bite to them; no-one likes mushy veg! To make your veg taste even better, once drained, stir in a small know of butter and a crack of sea salt. People never think to season their veg, but once you start, you will never be able to go back to bland veg again. Enjoy.



Ingredients:

• ​Olive oil, (2 tbsp)
• 3 Chicken breasts, (chopped)
• Diced chorizo, (150g)
• 1 Brown onion, (diced)
• 2 Leeks, (finely chopped)
• 1 Bay leaf
• 2 Sprigs of thyme
• 200g Baby Mushrooms, (roughly chopped)
• Plain flour, (1 tbsp)
• Chicken stock, (250ml)
• 3 Medium potatoes
• Black pepper

Method:

1. Preheat oven to 180°C. Heat oil in a nice deep casserole pan and cook the chicken for around 5 mins. Once slightly browned, remove to a plate and set aside.
2. Add the chorizo to the pan and fry for 2 mins allowing all those lovely natural oils to ooze out.
3. Mix in the onions, leeks, bay leaf, thyme and mushrooms and mix well into the chorizo oils. Fry for 5 mins stirring occasionally.
4. Stir in the flour, season, then gradually stir in the stock. Return the chicken to the pan, bring to a boil, cover with the lid of the pan and bake in the oven for 30 mins.
5. Meanwhile, peel the potatoes, then slice widthways as thinly as possible creating little circles. After the 30 mins is up remove the pan from the oven, uncover, and place the potato slices in an overlapping pattern on top of the chicken mix. (see picture above to get the idea). Add a good few grinds of black pepper over the top.
6. Put the lid back on the dish and return to the oven for a further 20 mins.
7. Remove the lid and bake for a further 35 mins.

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