Chicken & Stuffing Hot Pot

INGREDIENTS

• 2 Packs Simply Better Irish Corn Fed Skinless & Boneless Chicken Thigh Fillets, cut into bite-sized pieces
• 2 Tbsp. Plain Flour
• 1 Tbsp. Simply Better Expertly Blended Poultry Seasoning
• 3 Tbsp. Simply Better Spanish Extra Virgin Olive Oil PDO Terra Alta
• 1 Packet Simply Better Dry Cured Whiskey Smoked Irish Bacon Lardons
• 1 Pack Simply Better Baby Leeks, thickly sliced on the diagonal
• 1 Pack Simply Better Baby Rainbow Carrots, trimmed & thickly sliced on the diagonal
• 150ml Simply Better White Wine such as PicPoul de Pinet
• 1 Carton Simply Better Irish Made Chicken Stock
• 1 Tbsp. Simply Better Wholegrain Mustard
• 1 Pack Simply Better Irish Made Wild Sage & Sauteed Onion Stuffing
• 1 Pack Simply Better Irish Charlotte Baby Potatoes
• Simply Better Achill Sea Salt & Freshly Ground White Pepper

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Put the chicken in a bowl and toss in the flour and poultry seasoning. Heat a skillet pan over a high heat and add 2 Tbsp. of the oil and sauté the chicken for 3–4 minutes until golden brown. Transfer back to a clean bowl with a slotted spoon.
3. Add the bacon to the pan and sauté until crispy and the fat has come out. Add the leek and carrots and sauté for another 2–3 minutes, then pour in the wine and allow to bubble down, scraping the bottom of the pan to remove any sediment. Stir in 200ml of the stock with the mustard and fold back in the chicken pieces with any juices. Bring to a simmer, then reduce vigorously until you have a thick sauce. Scatter the stuffing on top.
4. Meanwhile, cut the potatoes into small chunks and cook in a pan of boiling salted water for 10–12 minutes until tender. Drain and return to the pan, shaking hard for a couple of minutes to knock off the edges. Lightly crush the potatoes and then spoon over the stuffing so that it is completely covered, drizzle with olive oil and season generously.
5. Bake for 1 hour until bubbling and golden. Serve straight to the table.