Chicken and Mushroom Hot Pot

"Chicken and mushroom stew with roast potato slices."
 
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photo by Yorky1000 photo by Yorky1000
photo by Yorky1000
photo by Yorky1000 photo by Yorky1000
photo by Yorky1000 photo by Yorky1000
photo by Yorky1000 photo by Yorky1000
photo by Yorky1000 photo by Yorky1000
Ready In:
1hr 30mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • Cut the chicken (previously velveted if wished) into bite size pieces and fry in hot oil until browned. Remove the chicken and keep aside.
  • Peel and chop the onions and garlic and fry in the same oil until golden brown (about 5 minutes).
  • Bring the chicken stock to the boil and add the fried onions and garlic.
  • Peel and chop the tomatoes and add to the stock.
  • Scrub and dice the carrot and add to the stock. Simmer for 30 minutes.
  • Add the browned chicken, rosemary, salt and black pepper, and simmer for a further 20 minutes. Add the chopped mushrooms around 3 minutes from the end.
  • Decant the chicken stew into a casserole dish with only sufficient stock to just cover the solids.
  • Scrub and slice the potato into around 5 mm thick rounds. Par boil the potatoes for around 3 – 4 minutes. Place the potatoes on top of the chicken stew.
  • Brush the potatoes with a little vegetable oil and sprinkle over freshly ground black pepper. Place uncovered in preheated oven at 200°C until the potatoes brown.
  • Serve hot.

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