Jane Devonshires One Pot Chicken

One Pot Chicken with Tomato, Bacon and Mushrooms by Jane Devonshire

We all love a one pot meal and this one by Jane Devonshire is fabulously gluten free. This recipe is a midweek favourite in her household as it’s very easy, tasty, great for freezing and economical too!

Kids in the Kitchen

Mushrooms – Chopping the mushrooms can easily be done even by those as young as 2 years old with a butter knife. Even if they don’t eat them they will have the chance to handle them and contribute to the recipe which may make them more likely to try them.

Rice – Another one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!

Recipe Courtesy Jane Devonshire MasterChef Champion 2016

Serves: 4

Difficulty: Easy


Equipment


Ingredients

  • Approx 1kg medium sized chicken thighs de-skinned. The bone in this allows for about x 2 chicken thighs per portion. (If you prefer to use the skinned and boned ones you can buy them in a supermarket. When I can, I prefer to cook chicken on the bone. I buy x 2 standard packs so quantity of chicken thighs can differ)
  • 2 medium sized onions chopped
  • 250g mushrooms (I like to use the big flat field mushrooms but chestnut or button mushrooms work really well too), chopped
  • 200g smoked bacon chopped or Pancetta (You can use ready packaged lardons)
  • 1 pack flat leaf parsley chopped
  • 3 cloves of garlic finely chopped or grated
  • 3 x tins chopped tomatoes
  • Salt and pepper
  • 1 tbsp olive oil
  • Rice to serve

Cooking Method

  1. Put the onions, mushrooms, chopped bacon, garlic in the casserole dish on the hob with the olive oil, simmer with the lid on until the onions are translucent and juices running out of the ingredients 5 -10 minutes.                                                                            

  2. De-skin the chicken thighs and trim off any fatty bits.                    

  3. Add the chopped tomatoes to the onion and bacon mixture with 2/3 of the chopped parsley.                                                     

  4. Put the chicken thighs into the mixture flattened out and using a   wooden spoon push them so they are completely covered by the sauce.                                                                        

  5. Add salt and pepper to taste. I like to be generous with the pepper but careful with the salt as the bacon is salty.                                    

  6. Put the lid on the casserole dish and place in the oven gas mark 4 between 2 and 2.5 hours depending on the size of the chicken thighs until the meat is tender and falling off the bone, this does depend on the size of the chicken thighs.                                                                 

  7. Cook the rice and serve the chicken on the rice with plenty of sauce over the top. Sprinkle over the remaining parsley.

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