"Sunday Lunch" Chicken, Sausage and Vegetable Hotpot

“Sunday Lunch” Chicken, Sausage and Vegetable Hotpot

Serves	4 to 6
Prep time	20 minutes
Cook time	1 hour, 30 minutes
Total time	1 hour, 50 minutes
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Casual Party, Halloween, Thanksgiving
Region	British
By author	Karen S Burns-Booth

A hearty hotpot style casserole that is packed with vegetables as part of your 5-a-day regime; this hotpot is healthy as well as tasty and makes good use of reduced-fat high meat content sausages and chicken breasts, for an easy and comforting "Sunday Lunch" alternative. Fresh sage leaves add a "stuffing" flavour to this hotpot and it's cooked in a chicken gravy style stock pot for richness and flavour. Perfect for a mid-week family meal as well, and the children will love it!

Ingredients

2 onions, peeled and sliced
2 large carrots, peeled and cut into slices the size of a £1 piece
1 medium leek, trimmed, cleaned and diced
2 celery sticks, trimmed and diced
1 x 400g tin of Sainsbury's chopped tomatoes (fill the empty tin with hot water)
low-fat spray
6 x Sainsbury's Butcher's Choice reduced-fat British pork sausages (twisted in the middle and then cut to make 12 smaller sausages)
2 x large Sainsbury's British chicken breasts, skinless (cut into small chunks, weighing about 300g)
1 tablespoon red lentils
small bunch of fresh sage leaves, finely chopped (about 14 leaves)
450g (1lb) Sainsbury's Maris Piper potatoes, peeled and very finely sliced into scallops
1 Knorr chicken stock pot (mixed with 300ml boiling water and the water from the chopped tomatoes tin)
salt and pepper to taste

Note

Directions

Step 1	Preheat the oven to 200C/Gas Mark 6.
Step 2	Brown the sausages in a frying pan over a medium heat and set to one side.
Step 3	Place all of the prepared vegetables (except the sliced potatoes), tinned tomatoes, red lentils and the chopped sage leaves into an oven-proof cast iron casserole dish that has a lid, such as Le Creuset. Mix them all together.
Step 4	Add the chunks of chicken and then arrange the sausages on top of the vegetables, just pushing them in slightly.
Step 5	Arrange the sliced potatoes over the top in neat circles making sure they cover the meat, sausages and vegetables underneath. Pour over the stock pot (that has been made up with 300ml boiling water) plus the water from the tinned tomatoes tin, season the potatoes with salt and freshly ground black pepper.
Step 6	Place the lid on the casserole dish, put in pre-heated oven and cook for one and a half hours, taking the lid off for the last 30 minutes.
Step 7	Serve immediately as a one pot meal with steamed seasonal greens if necessary.
Step 8	IF YOU WANT TO USE A SLOW COOKER: Brown the chicken and sausages in batches, transfer to the slow cooker, then add the vegetables, herbs, stock and seasonings. Cover and cook on high for 4 to 6 hours.