British Chicken Hotpot

British Chicken Hotpot
This hearty stew uses British seasonal root vegetables and is so versatile.
Serves 4  / 
Prep 10 mins  / 
Cook 1 hr 35 mins


4 carrots
2 parsnips
2 potatoes
1/2 small swede
1 1/2 tbsp Co-op plain flour
Freshly ground black pepper
4 Co-op Honest Value chicken thighs
1 tbsp Co-op olive oil
30g Co-op unsalted butter
1 onion, peeled and finely chopped
2 cloves garlic, peeled and chopped
800ml chicken stock
Handful fresh thyme, or 1tsp dried
2 bay leaves (optional)


Preheat the oven to 170°C/fan 140°C /Gas 3
Peel the carrots, parsnips, potatoes and swede and cut into 1½ inch chunks
Put the flour and black pepper into a bowl and toss the chicken thighs until coated
Heat the oil and butter in a flameproof casserole dish and fry the chicken until golden
Remove from the pan and set aside
Add the onion and fry for 5 mins until starting to soften
Add the garlic, vegetables, stock, herbs and chicken and stir
Cover and place in the oven for 1 hour 15 mins