CHICKEN HOT POT RECIPE - FOOD.COM
Make and share this Chicken Hot Pot recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350*F or mark 4.
- Toss the chicken joints in the seasoned flour. Melt the butter in a frying pan and brown the chicken until golden all over.
- Place the joints in a large caserole dish and add the potatoes.
- Put the garlic, onions, bacon celery and mushrooms in the pan you browned the chicken in and cook for a few minutes. Add the remaining flour and stir well. Add the stock gradually, stirring constantly, until thickened. Add the herbs and paprika and check seasoning.
- Pour over the chicken and potatoes.
- Add the bayleaf, cover and cook for 1 to 1 1/2 hours until the meat is tender.
- Remove the bayleaf and garnish with the parsley.
- Serve with carrots.
Nutrition Facts : Calories 500.1, FatContent 23.9, SaturatedFatContent 11.2, CholesterolContent 49.5, SodiumContent 492.5, CarbohydrateContent 60.8, FiberContent 7.2, SugarContent 13.9, ProteinContent 13
CHICKEN & MUSHROOM HOT-POT RECIPE | BBC GOOD FOOD
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
- Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.
- Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
Nutrition Facts : Calories 343 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.1 milligram of sodium
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