Chicken and bacon hotpot
Serves 4
Easy
Total time:
By slimming world
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- 4 chicken thighs on the bone skinned
- Fry light
- 1 medium onion roughly chopped
- 4 smoked back bacon rashers visible fat removed cut into 2.5cm pieces
- 200g closed cup mushrooms
- Small handful parsley roughly chopped
- 450ml chicken stock
- Salt and black pepper
- 2 carrots cut into 1.5cm cubes
- 1tsp dried mixed herbs
- 550g potatoes peeled and thinly sliced
- 200g broccoli to serve
Method
step 1
Preheat oven to 180c or gas 4step 2
Place frying pan over medium heatstep 3
Spray chicken with fry light and brown in pan for 5 minutes. Transfer to large casserole dishstep 4
Fry onions and bacon in fry light and stir fry for 3-4 minutes until onion is golden.step 5
Stir in mushrooms,carrots, parsley, stock and half of the mixed herbs. Season bring to the boil stirring frequentlystep 6
Pour bacon mixture over top of chicken. Arrange potatoes on top overlapping each other. Sprinkle over remaining herbs and spray with fry light.step 7
Cover and bake for 1.5 hoursstep 8
Preheat grill to high. Remove lid from casserole spray with fry light and brown under grill.
