Chicken & Mushroom Hotpot
A hearty one-pot stew of chicken thighs, mushrooms, and cannellini beans topped with crispy golden gnocchi.
Chicken & Mushroom Hotpot
Time: 1 hr 10 mins (Prep 10 mins | Cook 1 hr)
Difficulty: Not too tricky
Serves: 6
Ingredients
- 6 large free-range chicken thighs, skin on, bone in
- 2 onions (320g)
- 2 large carrots (320g)
- ½ a bunch of thyme (10g)
- 320g chestnut mushrooms
- 1 × 295g tin of condensed mushroom soup
- 600ml semi-skimmed milk
- 320g frozen sweetcorn
- 1 × 570g jar of cannellini beans
- 2 × 400g bags of potato gnocchi
- Olive oil
☘ Tip
If cooking for two, divide the stew between two smaller roasting tins after adding the sweetcorn (step 4) and save one for another day. You can add the gnocchi later, or top with mashed potato for variety.
Method
- Put a large shallow non-stick casserole pan on medium-high heat. Pull the skin off the chicken thighs and place it in the pan to render.
- Season the thighs with salt and pepper, then add them to the pan. Turn until golden all over. Peel and chop the onions and carrots into 3cm chunks, adding them as you go. Remove and discard the crispy chicken skin, strip in the thyme, tear in the mushrooms, and cook for 20 minutes until the vegetables are caramelised, stirring regularly.
- Stir in the condensed mushroom soup and milk. Cover with the lid slightly ajar and simmer gently for 10 minutes. Preheat the oven to 220°C/425°F/gas 7.
- Stir in the sweetcorn and beans (with their juice), then gently drop the gnocchi on top. Transfer uncovered to the oven for 30 minutes, or until the chicken is tender, the gnocchi are golden, and the stew is bubbling nicely.