Neven Maguire's Chicken & Whiskey Smoked Bacon Hot Pot

INGREDIENTS

• Knob of Butter
• 4 Shallots, thinly sliced
• 1 Carton Whiskey Smoked Dry Cured Irish Bacon Lardons
• 2 Packs Simply Better Irish Corn Fed Garlic & Herb Boneless Chicken Thigh Fillets, quartered
• 2 Tbsp. Plain Flour
• 1 Carton Simply Better Free Range Irish Chicken Stock
• 1 Tbsp. Simply Better Organic Irish Apple Cider Vinegar
• Carton Simply Better Single Source Irish Jersey Cream
• 1 Pack Flat-Leaf Parsley, leaves stripped and finely chopped
• 1kg Simply Better Irish Challenger Potatoes
• Simply Better Italian Extra Virgin Olive Oil
• Simply Better Achill Island Sea Salt & Freshly Ground Pepper
• Steamed Simply Better Irish Purple Sprouting Broccoli, to serve

METHOD

1. Heat a skillet pan over a medium heat. Add the oil and butter and brown the chicken thighs on both sides before transferring to a plate.
2. Return the pan to the heat and sauté the shallots for 3-4 minutes until soft. Tip in the bacon, then increase the heat and sauté for another few minutes until the bacon is sizzling and golden brown.
3. Then sprinkle over the flour and cook for 1 minute, stirring continuously. Gradually add the stock, stirring until smooth, then add the vinegar and bring to a simmer and cook for 3-4 minutes. Stir in the cream and cook for another minute or two until nicely reduced and thickened. Season lightly with salt and use plenty of pepper, then fold in the parsley. Remove from the heat.
4. Preheat the oven to 160°C (325°F/Gas Mark 3). Peel and thinly slice the potatoes and arrange on top of the chicken mixture, gently pushing them down into the sauce. Bake for 1 hour until bubbling and golden brown. Serve straight to the table with a separate bowl of broccoli so everyone can help themselves.