Crispy chicken & creamy potato hotpot

PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 4

8 chicken thighs, bone in, skin on 2 tablespoons olive oil

2 onions, finely diced

1 leek, finely sliced

4 garlic cloves, minced

80g sundried tomatoes, finely

chopped

1kg new potatoes, thinly sliced 1 tablespoon chopped thyme

or 1 teaspoon dried thyme

Salt and freshly ground black

pepper

350ml chicken stock

150ml cream

1 tablespoon gluten-free

Worcestershire sauce

200g fine green beans

1

Fry chicken thighs, skin-side down, with 1 tablespoon of the oil in a wide, high-sided, oven-proof frying pan over a high heat for 15 minutes or until chicken skin is crisp and the meat is seared on the outside. Remove chicken and set aside on a plate.

2

Add onions to pan and cook over medium heat for 10 minutes or until soft and translucent.

3

Add leeks to pan, along with garlic and sundried tomatoes. Cook for a few minutes over medium heat until leeks have begun to soften.

4

Add sliced potatoes and thyme to pan. Season with salt and pepper, stirring until mixed well. Preheat oven to 220°C.

5

Pour in stock, cream and Worcestershire sauce. Mix everything together well, then bring to the boil, before turning off the heat. Compact potatoes down so you have an even layer on top.

6

Arrange chicken pieces, crispy skin-side up, on top of potatoes, then nestle them in slightly until the lower third of each is sunk in. Roast for 40 minutes.

7

Five minutes before end of cooking, rub green beans with remaining oil. Arrange on top and roast for the final 5 minutes.

8

Serve in bowls with the creamy garlicky potatoes and beans on the bottom, and the crispy chicken perched on top. Enjoy!