New Recipe
Chicken and Mushroom Hot Pot
photo by Yorky1000
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 150 g chicken
- 2 tablespoons vegetable oil
- 150 g onions
- 5 garlic cloves
- 300 ml chicken stock
- 2 tomatoes
- 150 g carrots
- 150 g button mushrooms, halved
- salt and black pepper
- 200 g potatoes
- fresh ground black pepper
- 1⁄2 teaspoon rosemary
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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RECIPE SUBMITTED BY
Yorky1000
Thailand