Chicken, Bacon and Mushroom Hot pot

Serves 4
Prep time: 10mins
Cooking time: 1hour

8 chicken drumsticks
6 rashers back bacon, sliced into strips
1 onion, diced
1 clove garlic, crushed
300 gm button mushrooms, washed
100 ml milk
100 ml chicken stock
4 baking potatoes, sliced


In a flameproof casserole dish, fry the bacon with a little vegetable oil until crispy, remove and reserve.

Lightly dust the drumsticks with flour, then fry them gently in the same pot until golden brown on all sides.

Remove the drumsticks from the pan, then gently fry the onion and garlic.

Add the mushrooms, breaking the larger ones into bite sized pieces.

Pour in the milk and chicken stock and bring to the boil.

Reduce the heat and add the bacon and chicken pieces.

Stir well, ensuring the chicken is covered by liquid.

Bring to a gentle simmer then neatly arrange the potato slices on top.

Brush the top of the potatoes with a little vegetable oil, then bake in the oven at 175 Celsius for one hour.

Whilst cooking, occasionally press the potatoes down to cover with the sauce, this will prevent them burning.

Serve immediately with crusty bread