Creamy Chicken Breast & Mushroom Hot Pot With Kale

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Slice your potatoes (skins on) into thin discs

Add the potato discs to a large baking tray (or two!) with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 15-20 min or until beginning to soften

Boil half a kettle

Whilst the potatoes are cooking, peel and finely chop your brown onion[s]

Top, tail and dice your carrot[s] (no need to peel!)

Cut your baby button mushrooms in half

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium-high heat

Once hot, add your diced chicken with a generous pinch of salt and cook for 4-5 min or until lightly browned

Meanwhile, dissolve your chicken stock mix, soft cheese and dried oregano in 300ml [390ml] [550ml] boiled water – this is your creamy stock

Wash your shredded kale and shake off any excess water

Once the chicken is beginning to brown, add the chopped onion, carrot and mushrooms to the pan with a generous grind of black pepper

Cook for a further 3-4 min or until lightly golden and beginning to soften

Once softened, add the chopped garlic with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add the creamy stock with a pinch of salt and cook over a medium heat for 4-5 min or until thickened – this is your chicken mix

Transfer the chicken mix to an oven-proof dish (Tip: Use individual dishes for fancy presentation!)

Top with the softened potato slices and put in the oven for 15-20 min or until the potatoes are golden, the hotpot is bubbling and the chicken is cooked through (no pink meat!) – this is your creamy chicken & mushroom hot pot

When the hotpot is nearly ready, heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium-high heat

Once melted add your shredded kale with a small splash of cold water and cook for 2-3 min or until bright green and wilted