Dinner for 4
Chicken Mushroom Hotpot
Chicken and mushrooms simmer in a creamy stock sauce beneath sliced potatoes baked until tender and golden.
$1.52per serving $
55 minstart to table
4servings
Ingredients
- 50 g butter
- 1 chopped onion
- 100 g mushrooms
- 40 g plain flour
- 1 chicken stock cube
- 1 pinch nutmeg
- 1 pinch mustard powder
- 250 g chicken
- 2 handfuls sweetcorn
- 2 large potatoes
- 1 knob butter
Steps
- Heat the oven to 400 F and grease a 2-quart baking dish with the knob of butter.
- Melt the 50 grams of butter in a large skillet over medium heat, then cook the onion and mushrooms for 5 minutes.
- Stir in the flour, nutmeg, and mustard powder, then slowly whisk in 1 1/2 cups water with the stock cube.
- Add the chicken and sweetcorn, simmer for 8 minutes, and check that the chicken reaches 165 F.
- Pour the mixture into the baking dish and cover it with thinly sliced potatoes.
- Bake for 22 to 25 minutes until the potatoes are tender and lightly browned.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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