Chicken & tomato hotpot - Jamie Oliver

 

• Olive oil
• 300g frozen mixed veg
• 1 bunch flat-leaf parsley (30g)
• 8 free range chicken thighs deboned
• 2 Tbsp flour
• 3 Tbsp tomato puree
• 500g tomatoes
• 1 400g can cannellini beans
• 600g potatoes
• 2 Tbsp black olives

Preheat oven to 180C. Drizzle 1Tbsp olibe oil into large casserole pan over a medium heat, add the frozen veg and cook for 10 mins, stirring regularly.

Finely slice the parsley stalks (reserving the leaves), chop the chicken into 3cm chunks, then add both to the pan and cook for 5 mins.

Stir in th4e flour and tomato puree. Roughtly chop the tomatoes, adding them to the pan as you go, then tip in the beans (juice and all) and add 300ml of water and bring to the boil.

Scrub the potatoes and slice into 1/2cm thick rounds, and roughly chop the parsley leaves. Destone the olives if needed.

Turn the heat off under the stew, add most of the parsley and all the olives, then season to taste. Carefully layer the potatoes over the stew and season to perfection, then drizzle with 1 tsp olive oil and back for 20mins

Remove the casserole fromt he oven and use the back of a spoon to gently push the potatoes down a little into the stew juices. Return to the oven for a final 20 mins, or until the potatoes are golden and crisp. Sprinkle with remaining parsley and serve.