Start this recipe by covering the chicken pieces with the flour, which will help the sauce to thicken. Heat the oil in a large ovenproof casserole pot and seal the chicken pieces on both sides, then remove from the pan. Next, fry the bacon in the same fat till brown. Add in the shallots, celery and carrots and sauté for just 3 minutes. Splash in the wine and cook to evaporate, followed by the boiling water, the Knorr Herb infusion pot and the chicken stock pot and stir till dissolved. Put the sealed chicken pieces back into the pan, along with the bouquet garni and season well with black pepper. Place on the lid and continue to cook in the oven for 1hour 15 minutes. Meanwhile, 30 minutes before the hotpot is cooked, start cooking the potatoes in a pan of boiling water. When soft and cooked through, drain away the hot water and mash with a potato masher. Add in the butter, chopped garlic, milk or cream and season with fresh salt and black pepper. Continue to mash together until you obtain a nice, smooth mash. Finally, stir in the chopped parsley and serve with the delicious chicken hot pot.

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