Name: Chicken and mushroom potato bake
Prep time: See below for total prep and cook time
Cook time: 1 hour 15 mins
Yield: 4
Ingredients: Low-calorie cooking spray; 500g skinless and boneless chicken thighs, visible fat removed, chopped into chunks; 600g mixed mushrooms, chopped into bite-size pieces; 750g new potatoes, halved, or quartered if large; 1 onion, finely sliced; 2 garlic cloves, crushed; 3 level tbsp cornflour; 500ml reduced salt chicken stock; 20g fresh flat-leaf parsley; 200g broccoli, to serve

A white baking dish potatoes, chicken, and mushrooms in a brown sauce

A twist on a classic bake, this recipe brings together succulent chicken thighs and hearty mushrooms, topped with tasty new potatoes, to create a delicious meal for any day of the week. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total prep and cook time

Cook

1 hour 15 mins

Nutrition information

Each 688g serving contains (includes serving suggestion)

KCal: 424
Carbs: 40.0g
Fibre: 7.5g
Protein: 34.0g
Fat: 13.0g
(Low)
Saturates: 3.2g
(Low)
Sugars: 6.5g
(Low)
Salt: 0.33g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

Low-calorie cooking spray
500g skinless and boneless chicken thighs, visible fat removed, chopped into chunks
600g mixed mushrooms, chopped into bite-size pieces
750g new potatoes, halved, or quartered if large
1 onion, finely sliced
2 garlic cloves, crushed
3 level tbsp cornflour
500ml reduced salt chicken stock
20g fresh flat-leaf parsley
200g broccoli, to serve

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Method

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6. Spray a large, non-stick frying pan with a couple of pumps of cooking spray and put over a medium-high heat. When hot, fry the chicken for 2-3 minutes until browned all over, then tip into a large ovenproof pie or ceramic baking dish.

Step 2

Fry the mushrooms for 5-6 minutes, stirring now and then, until softened. At the same time, boil the potatoes for 8 minutes, then drain and set aside. Tip the mushrooms into the dish with the chicken, then spray the pan with a couple of pumps of cooking spray and turn down the heat to medium. Fry the onion for 5-6 minutes, then add the garlic with a splash of water and fry for 2 minutes.

Step 3

Mix the cornflour with a few spoonfuls of the stock to make a smooth paste. Stir this into the rest of the stock and pour into the frying pan. Bring to a simmer and cook for 1-2 minutes until thickened. Pour over the chicken and mushrooms, add the parsley and stir everything together.

Step 4

Arrange the potatoes over the top in a double layer, so some sink into the stock and some stay on the top. Spray with a couple of pumps of cooking spray and bake for 40-45 minutes, or until the potatoes are golden brown and the stock is bubbling gently. Meanwhile, steam the broccoli for 5-6 minutes. Remove the bake from the oven and leave to stand for 5 minutes, then divide between 4 bowls and serve.

Recipe tips

Nutritional information includes serving suggestion.

Chicken and mushroom potato bake